I'm sure lots of food advice already given but I'm doing stream of consciousness on my method.
Peel all spuds and veg on 24th, and make your stuffing and flavoured butter. Our spuds and suitable veg soaking in water, other veg and stuffing in airtight tubs, leave butter in grease proof but out of fridge to stay soft. (Flavoured butter not essential but soft butter is - I tend to add garlic, chopped rosemary, thyme leaves, salt and pepper and zest of an orange or lemon (whichever citrus I will be juicing anyway) just to make it nice.
On 25th, take turkey out of fridge in morning so it comes to room temp before going into oven (at least an hour). Smear plenty of (flavoured) butter under its skin to keep it moist.
Put some stuffing in the neck cavity (not the main body - only a halved orange or lemon and maybe some thyme or rosemary in the body to let air circulate so it cools evenly). Lay streaky bacon over the breast to also keep moist.
Weigh bird when stuffed and ready to cook and calculate cooking times. Baste every hour or so (use a spoon to pour juices from roasting tray over bird).
About 15 minutes before bird comes out of the oven, boil potatoes and heat fat for roasties. Allow them to simmer for -0 minutes, drain, pour hot fat in and toss in the pot to fluff up before putting into a hot roasting tray. They can go in oven just as you take out turkey. Roast for an hour.
When turkey comes out, cover with foil and 2 bath towels folded over the top of foil- to keep it hot. Let it rest for at least an hour (it WILL stay hot!).
That gives time to cook potatoes, veggies, extra stuffing etc and to make or reheat gravy.
I tend to do roasted root veg (carrots, parsnips, butternut squash and red onion) in oven, steam some Brussels sprouts and maybe boil some froze on baby peas as my veg.
Use the juices from roasting tray(after pouring off any fat layer - it floats to the top) to help flavour the gravy. I usually use bistro powder to make mine, and a glib of wine as part of the liquid. I also use either turkey stock if I have some frozen or have faffed with giblets the previous day, or maybe steaming water from the roots (I steam for 15 minutes before roasting to soften them) or the water from boiling carrots if we've been less fussy.
Baby peas can cook very quickly from frozen - I usually just pour a kettle of boiling water into their pot and leave them cook with no more heat while I serve other things. Spinach is another great one that only needs a kettle of boiling water. So both don't need to use up valuable hob space.
You don't need loads of sides, and should have at least an hour, once the bird is out, to cook in the oven.
If you work backwards from when you want to serve, thinking how long it takes to cook everything, add some extra time so you are not stressed, and figure out from that when you need to get things done. Take a while now, tonight or tomorrow, to write that down so you can refer to it.
One last thing that really helps...well maybe 2.
If you want help in the kitchen, have tasks that you can assign to others when they ask. Or assign them in advance. Set the table. Make the gravy. Pour you a drink. Wash or dry the pits. Put plates in hot water or spare oven space to warm....etc. (And if you DON'T want people cluttering up a small space, know that too to say it nicely but suggest they grab the snacks there (waves hand) or pour themselves a drink and just chat to you or play with DCs in other room ...whichever suits you best.
The other is to have a sink full of hot soapy water as you work. Put in pots etc as you finish with them and wash them once you get a free minute. You might need some things again, but it also helps keep clutter controlled so less stress, gives clear working space and doesn't allow things to get dried in and harder to wash later. If you have time to dry and put away, even better but it's the washing that's the real game chager.
And once dinner is served, cook is off duty!