Page 123 - Turkey Book from Meathead

Put the bird on 30 to 60 minutes early, and when the probe says it is 160 to 165°F, put the bird into a faux Cambro to keep the bird warm until dinner time. A real Cambro is an insulated plastic storage box popular with caterers. A faux cambro is simply a good beer cooler.
The meat temp will rise about 5°F at first, and an hour later the temp will have dropped only about 5 to 10°F if you don’t peek! Try not to let it drop below 150°F. If you have a good cooler, it should stay safe for up to 3 hours. This technique will soften the skin a bit, but that's better than going cold turkey. So get that cooler cleaned up before you start cooking. Use bleach to clean it.
If you wish, when you get there you can roll the bird around on a hot grill to crisp the skin.
We know you want to show o, but if dinner is more than 2 to 3 hours away, you need to cook the bird to 160°F, then chill the bird and re-heat it to 160°F when you get there so you don’t send anyone to the hospital. This is called “serving leftovers for Thanksgiving dinner.” And re-heating a cooked bird can take almost as much time as cooking it from scratch. Now why would you do that? The meat will be dry and you'll need a lot of our thin gravy to moisten it. You will not enhance your rep with reheated dry meat.
We strongly recommend you serve freshly cooked meat or let somebody else cook the bird. If you have to cook the bird and travel more than 2 hours, then get there early and cook it on site. Cook it fast by spatchcocking it.