If it was me, I'd cook it in the morning. Then when it is done, double wrap in foil and cover with a large bath towel. I'd leave it resting like that for two hours which would leave plenty of time for everything else to cook.
Definitely cook it the night before. I always do and no one has ever noticed. It takes the stress out of Christmas morning and served on hot plates with hot gravy, you can't tell the difference. What's more, it's much easier to carve.
I ave cooked the turkey the day before carved it and poured all the cooking juice over and refrigerated, then warmed it the next day in the juice. Removed from juice and places on serving plate. It was lovely and very succulent.