First things first, the bird needs a few days to thaw, unless you bought one "fresh," or chased the sucker around the back yard with a hatchet yourself. In the latter, case, I can't instruct you. I still have bad flashbacks from when my family butchered our own chickens [shudder].
Seriously, how do you manage the days ahead? I make a list.
Finalize Menu, consider number of burners, oven, oven temp. when planning, and time
Make Shopping List
Set Table (if you don't need it before then)
Make applesauce and freeze
Clean out fridge to make space
2-3 Days Before:
Shopping, Use List!
One Day Before:
Prep All Veggies for Next Day (clean, chop, measure, bag and store!)
Brine turkey if needed
Make any dressings for salad
You can make the gratin ahead and some veggie dishes cover and store in baking dish (fridge), allow time to come to room temp before baking next day! Usually, you can make ahead stuffings and casserole-type dishes, rolls/bread, pies, etc.
Run the dishwasher and empty so it is ready
Review your recipes for baking times and temp. Schedule your oven time.
Check for necessary equipment like a meat thermometer
Review your timing plan over cup of strong coffee
Ready, Set, Go!
Delegate, baby, delegate!