I make everything but the turkey ahead of time.
As soon as you can buy fresh cranberries do. Do not freeze them, but make the sauce and then freeze that in glass jars (about 3/4 full).
Either about one week before or the weekend before, make and cook the dressing and refrigerate that, tightly wrapped.
Make the gravy by buying turkey or chicken stock, good wine, some herbs, and turkey parts bought separately like necks, wings, etc. and simmering them until you get thick stock. Refrigerate, then skim the fat off. Use that to make your gravy. Bring to a boil, turn to simmer, add 1 cup of milk that has been shaken in a glass jar with four tablespoons of flour to remove flour granules, and pour slowly into the hot broth, stirring with a wire whisk. Add minced fresh herbs (basil, sage, thyme) and stir to mix those in. Add freshly ground pepper, kosher salt, and either freshly ground nutmeg or mace. Let simmer a minimum of 10 minutes. Cool, store in glass jars, and refrigerate.
Buy and wash all salad ingredients and vegetables the weekend before. Prep what you can, including tearing the greens into bite-size pieces, and store in individual glass jars in the refrigerator. Make herb butter if you want for the vegetables.
If you want rolls or such make them and freeze them. I buy my pie from a local pie specialty shop and refrigerate that; if I use whipped cream I buy that and whip it while the turkey is in the oven.
The day of, if you have done all this up to a week ahead of time, will be so easy. The night before take the turkey out of its wrapping--make sure it is thawed!--and pat it dry. Let it sit on a platter or dish in the refrigerator to dry it out. Do whatever you like to the breast and skin. Roast.
Last year was the first time I followed this to a "T" and it worked so wonderfully I spent most of the day playing because I had nothing to do!
ETA: I always make my gravy from the previous year's turkey by taking the drippings, adding plenty of wine and stock, simmering the carcass in it for a couple of hours, and then refrigerating and de-fatting it before putting it into individual glass jars and freezing it. I do this the day after T-Day. That way I always have the necessary stock for the gravy without having to deal with hot drippings. You can also make this any time over the year by buying the turkey parts and making, then freezing it.