A few years ago I started hating this last minute rush in the kitchen to cut the bird, make the gravy, finish the vegetables, especially after a few glasses of wine. And the kitchen would have the last minute, huge pans left dirty and waiting till after dinner in the rush to get every thing hot to the table.
So, I started roasting my bird very early in the day. I let it cool a long time, so the juices are very set in the bird. Then I carve and place it attractively on the platter, stage the drippings for making the gravy later and clean up the huge roasting pan. When it's time for dinner I finish the vegetables, make the gravy and gently heat my turkey in the microwave.
You are never waiting on the turkey to get done, dinner happens as scheduled, and the house still smells of turkey when your guests arrive.
It makes the day so sane for me, a little more relaxing, and the turkey is very moist as it cooled with out loosing it's moisture. And afterall, how many times is somebody saying, "We need to warm up the turkey, it's too cool," and then you must warm it up anyhow?