You can – if you store it correctly afterward and reheat it properly on Christmas Day.
Cover and chill the turkey for two hours after cooking. To reheat, carve the turkey breast meat into thin slices and carve the leg meat off the bone. Lay in a roasting tin, pour over around 5mm of stock, and dot butter over the meat before covering with foil and roasting until the turkey is up to at least 75°C on a cooking thermometer. Leave to rest for a few minutes in the juices, then serve.