If I need a lot of turkey, I like to split them open at the spine; crush the breast bone down so the bird will lay flat. Put them on a rack, the breast will be at the center, the legs aligned with the spine on the outside, but are folded towards the inside. I cover with ome oil soaked cheese cloth for the first hour or so. I brine or inject the breast, add butter and herbs, baste, any of the usual techniques.
The bird has a great roasted taste, the breast meat stays moist, it's at the inside of the pan, the legs brown off as they are on the outside. The turkey cooks in almost half the time of a whole bird.
I've started doing the bird early in the day, if it's done early I definitely have the time to let the bird set long enough that the juices stay in the meat. I can carve it when it's cool enough to do a decent job and deal with the mess, before guests and the last minute dinner crunch. You'll be surprised, there will be very little of the birds juices on your cutting board, they really stay in the meat by letting it cool way down, and not worrying about getting it to the table right away and hot.
I just make my gravy before dinner and deal with my sides. The turkey is sliced, and nicely laid on the platter and I warm in the microwave before it goes to the table.
The turkey is always moist when I do it ahead this way. I've done it with my whole stuffed birds also, but have come to like the roasted bird flavor better than the steamed, stuffed bird.
And don't worry, the smell of the turkey lingers in the house long enough to satisfy your guests.