You could roast the bird on Tuesday pr sooner and just warm it up on Thursday. My wife used to do that so that cleaning up the kitchen on turkey day was easier. The bird was still juicy because it was already carved and the warming did not take as long as it would have had the bird been intact.
One time I told a coworker that my wife was roasting the turkey on Tuesday. She asked, 'Does it take that long?' I guess my statement at the time was incomplete.