I'm going to prep more in advance. I'm also going to try to avoid going out of town right before Thanksgiving (which, fortunately, is not something I normally do).
This year, we went out of town for a milestone birthday celebration, and didn't get back until about a week before the holiday. So the weekend before Thanksgiving, we were catching up on laundry and sleep, and didn't really prep very well for the holiday. We didn't buy our groceries until Monday night, and we didn't cook anything in advance.
We got everything done that we needed to get done, but we ate about 3 hours later than I'd intended, and things weren't really ready at the right times (because of a lack of oven space). I've decided that, while it's all fresh, I'm making myself a darned spreadsheet with ingredients, cooking times, and whatever else I can think of that might be useful, so we don't dither over our shopping and planning. It also didn't help that we had to go to the store on Tuesday, Wednesday, AND Thursday to get forgotten items that we didn't buy on our big trip on Monday. That wasn't fun at all.
On the other hand, I am totally going to buy a whole turkey if we can find another small one (we bought a 13 pound one this year). We had been doing turkey breasts with some bonus dark meat (since the grocery store typically sells drumsticks separately). It's a lot of turkey for just the two of us, but we got basically 3 Thanksgiving dinners out of it, and we still have a bunch of breast meat for sandwiches next week. Whatever we don't eat next week we'll freeze and put in a casserole or something. On top of that, the turkey was easier to cook, because we use Alton Brown's recipe and put "aromatics" in the cavity. Which, incidentally, is much easier to do when the turkey has a cavity.
I'm also going to try to perfect my roux-making skills. I finally managed it for the gravy this year (seriously, like first time ever). The gravy was worlds and away better than what we've had in the past, but still has room for improvement. I think we're going to try roasting more chickens as a regular meal thing, so I'll get to practice my gravy-making on that.
Also, we're buying a roasting rack. I'm done trying to elevate the turkey from the pan with tubes of aluminum foil. Now that we consistently make our own turkeys (and want to roast more chickens), it's worth buying.