Turkey cooked & resting under foil & a towel. Then you cook everything else, which should take less than an hour if it's all prepped & ready to go in the oven or on the hob.
Prep the veg in advance - parboil the spuds the day before & keep in fridge. They crisp up brilliantly if they go into hot fat from cold. They can go in as the turkey comes out.
Depending on your veg - if hob space is limited you could stick sprouts & carrots into one pan & cook them together, if everyone likes both. Or pre cook & zap in microwave. Red cabbage is all the better for this treatment tbh - definitely cook ahead then microwave.
Things like stuffing balls & pigs in blankets - again, prep ahead. Shove in oven halfway through potato cooking time. Same for parboiled parsnips (& carrots if you like them roasted).
You might need a few roasting tins to juggle, but if yours are really large just buy smaller foil disposable ones so everything fits.
Have all your sauces, gravy & what have you done the day before & just heat up on the hob whilst cooking the fresh veg. Or again, microwave.
Ideally have some nice serving dishes which a) are microwave friendly & b) can go straight to the table.
Put all dinner plates into washing up bowl of scalding water & dry quickly before they go to the table. Warm plates give you a bit more wriggle room with food that's perhaps had a few minutes to cool down.
If you're doing another meat - beef is incredibly forgiving of resting & stays hot for hours, besides tasting great if it's not red hot. Ham the same, so for either, cook alongside the turkey & probably get a crown, not an entire bird, so both fit.
Total non problem tbh. I've fed 12-15 for Xmas dinner with one oven!