Of course, keep in mind on Thanksgiving Day it will take twice as long as you estimate.
And if you try to speed things up on a gasser, you'll run out of propane but not realize it until an hour later and the bird is stone cold and still raw inside. Then when you rush it into the kitchen as a last resort, the wall oven trips a breaker and will not re-start. Anyone for Chinese?
Unfortunately, I speak from experience.