When I saw the first posting I wondered if these people had ever actually cooked a full Thanksgiving meal? When I do a holiday dinner, I do it over two days. The pie and squash gets baked the day before, and the bread prepped for stuffing, so it can cool. The day of, given three hours cooking time for the turkey, it takes about a five hour period - wiping down the kitchen and rearranging stuff before wrestling large raw poultry, stuffing and trussing the bird and rubbing it with butter, getting it in the oven, washing down the kitchen after the turkey goes in, and then doing the other dishes. I've got all the serving dishes and spoons plotted out, based on size and what I'm serving. Then the turkey comes out and needs to rest while I rush around doing six things at once - making gravy, microwaving the squash to reheat, steaming vegetables, doing the final prep on other dishes, then carving and serving the turkey.
For equipment, I'd need to pack the roaster, rack and baster, about four or five pots and pans, kitchen twine, my good kitchen scissors, chef's knife, carving set and paring knife, about six serving dishes and assorted serving utensils, a couple of mixing bowls and a mixer, spatulas, strainer, spoons, colander, grater, a few small bowls, a whisk, tongs, measuring cups and spoons, cutting boards, lemon juicer, foil, saran wrap, plus, in addition to the main ingredients, sugar, salt, pepper grinder, flour, various herbs and spices, fresh lemons, butter, cream, milk, olive oil, wine vinegar, and a spray bottle of white vinegar for cleaning.