If you're not attached to the Norman Rockwell-eque image of a big, dressed turkey coming out on a platter, follow Amy's advice:
To cook the turkey faster, chop it up. Separate the wings, thighs, legs, breasts, etc. because a breast or thigh cooks much faster than a whole freaking turkey. This way, instead of getting up at 4am to start the turkey you can pop it in the oven an hour or two before you are gonna sit down to eat, depending on how big your bird is.