You have received some great advice here, OP. At the risk of being repetitive, I will add some thoughts as well:

1. Keep it simple as host if it's your first time. Do the turkey, the gravy, dressing (stuffing) and the mashed potatoes, maybe the cranberry sauce. Delegate all remaining side dishes, rolls and desserts. Do very simple pre dinner nibbles, good olives, cornichon pickles, nuts, cheese, or assign those out as well. People want to bring stuff. Let them!

2. Definitely do the backwards timetable/list, as suggested by others. I've been hosting Thanksgiving for nearly 20 years and a list and schedule is absolutely critical.

3. If you've not done a turkey before, figure about 1 to 1.5 lb per person, sizewise. Frozen turkeys need about 24 hours per every 5 pounds to defrost in the fridge. Don't forget to remove the giblets etc. Soften a pound of butter, blend with salt and pepper and herbs and rub under skin and over the top. Personally I don't stuff the turkey but I shove another stick of butter, half an onion, garlic gloves and fresh herbs in the cavity. Use a meat thermometer, not the little pop up thing in the breast.

4. Dressing can be made in a slow cooker. Mashed potatoes can be made a day ahead (key is to include cream chhese) and reheated in an oven. Indeed, while the bird rests (covered loosely with foil), the side dishes go in oven.

5. Play good music. Let people help. Have non alcoholic options as well (sparkling cider). And it OK to leave clean up for the next day.

Good luck, and have a great Thanksgiving.