That’s pretty much our plan, but we eat around 3 PM. It isn’t difficult, but getting all the dishes to the table at the same time requires some good planning and coordination.
Mom’s special “secret” was to save the water we boil the giblets in and use it to moisten the dressing. When the water boils down, it does have a rich flavor. We also use “stale” bread for the dressing...simply leave it out about 24 hours so it isn’t fresh and spongy.
No need to worry about smoking up the house because we’ve been doing our turkey on the Weber kettle outdoors for 32 years now. No basting, no foil over the bird...just remember to add coals every hour. If you go too long, the fire goes out and there’s a serious challenge explaining to everybody why the turkey isn’t done on time. Be sure to use indirect heat and put a Weber pan under the turkey to catch the drippings. Also don’t forget to put a cup or two of water in the pan below the turkey so the drippings don’t boil away and turn into charcoal. Without the water in the pan, no gravy!
I use the Giblet Gravy in my wife’s Better Homes and Gardens cookbook that used to be her Mom’s (must be a 1940s edition). Foolproof and lump free gravy.
We use a fresh turkey, too. Flavor seems a bit better and no defrosting time.
One year, I forgot we didn’t have an oven at the old home place so I had to throw the turkey into the microwave. Thankfully, the microwave was large (ha, last week, after daily use, it died after 35 years! Well, it didn’t die, the door latch broke.). It was the best turkey and the family still talks about it.