Your menu sounds very do able.
go and buy some disposable foil baking trays for the turkey, potatoes and sprouts..it makes clean up much easier and is only once a year
on xmas eve (or before)work out all of your serving dishes and serving spoons for each food item..dont forget that your quantities will be much bigger so you need bigger dishes or more than one per food item. Put a post it not on each dish of what you are putting in it (or your risk forgetting in the rush of serving and it also makes it easier for someone else to help you execute the plan)
you can half cook the sprouts in the pancetta the night before (in the disposable baking tray) and then just put the whole tray in the fridge overnight. You can finish it the next day. I always quarter my sprouts lengthways when roasting them so there are more edges to get covered in pork fat 🤣
doing the mash and red cabbage way in advance is a great idea, you can do it this week, and freeze them. Just take out of the freezer on xmas eve. If you freeze them in the dish you want to reheat them in (foil disposable one??). Then it saves on washing up
write out a list of all your timings working backwards from when you want to serve. Include allowance for the ovens warming up and the turkey to rest. Include every step, so taking the bacon covering off the turkey etc etc. then you wont forget a step in the flurry of it all
make sure you start the day with an empty dishwasher, lots of kitchen towel, washing up liquid, clean teatowels and bin bags
make sure you have enough cutlery, plates, napkins, chairs, glasses etc for everyone and dont forget if you use all the forks for the starter, you might not have enough for the main course..so put wash forks on your list of things to do between starter and main
make sure someone is a designated washer upper
and if you are anything like me, limit yourself to one glass of alcohol before the turkey is on the table!!