I consider Turkey, potatoes, gravy, buns and sweet corn (from my garden) to be my responsibility. The guests can provide everything else.
I actually bought a 10# turkey yesterday for 77 cents/lb. Today I cooked it “Military Style Turkey”. a method I recently heard about.
Military cooks don’t have space to defrost dozens of turkeys so the FROZEN bird is put in a large cooking pot and covered with water (be sure to leave headroom or it will cook over & mess the oven. Add half bunch of celery, cut in 1/3 rds, generous chunk of onion, 4-5 bay leaves, minced garlic (from a jar), salt/pepper. Put lid on and cook in oven 30 minutes at 450. Lower temp to 250 for about 6 hours. Let sit 15-30 minutes. Remove bird from broth (it will fall apart - be careful. I will package up the turkey meat and vacuum pack for hot dishes etc. I
Cool broth overnight, skim off fat then freeze in containers for soup etc. Tasty.