Two words: Simplify and Delegate. Don't wait for people to ask if there is anything they can do - give them jobs, laying the table, serving drinks, wrangler of excited children, whatever.
That is pretty much it. All you are doing is a roast dinner (extra large). Don't be daft and try to do loads of fancy vegetables, just cook them as normal. We usually have sprouts, carrots, parsnips, either green beans or peas, and a recent addition is sweetcorn, which goes surprisingly well with turkey, and kids like it too.
In our house we do veg prep on Christmas Eve in front of the telly, and store it all in bags in the fridge, to be cooked on the day.
Pigs in blankets will already have been made a couple of weeks before and be ready to be cooked from frozen, as will the stuffing that's not actually in the turkey. They cook from frozen just fine.
Make giblet gravy on Christmas Eve as well. It can go in a jug in the fridge.
Don't try and make stuff from scratch like cranberry sauce etc, buy jars of the stuff.
Aldi Christmas puddings are fab and can be microwaved in minutes, which saves A - making them, and B - boiling the buggers for hours and filling the house with steam. Tell someone else to bring mince pies.
Down tools immediately after eating. Make it known that your job is done, so everyone else is welcome to clear the table, sort out the chaos in the kitchen and wash up; and while they are at it, they can bring you a cup of tea while you put your feet up and accept all their praise for a job well done.
Oh yes, and if it is a monster turkey, cook it Christmas Eve morning (it will take an eternity), cool, then slice it all up and lay in a big dish, cover with foil and put it in the fridge. Reheat it in the oven with some gravy poured over it the next day. That way, the oven is free to do all the potatoes and everything else and your timing doesn't get fouled up. If you have an air fryer, use that for the PIBs.
And finally - never underestimate the number of pigs in blankets you will need.