As others have said, plan backwards from dinnertime. Let other people bring food and help.
Plan out exactly what will be cooking where. This avoids the “but THIS was supposed to be in the oven now!” issues, plus gives you a to-do list to work from on the day. Check your baking dishes and see what can fit in on multiple shelves; do a dry run if possible. Remember, cooking temps are only a guideline, not firm rules.
Leave a fair amount of extra time, for the stuff that doesn’t work as planned. Do as much in advance as possible, because the last minute stuff will take way more time than you’ve planned for.
Plan out all of your serving ware, dinner ware, flat ware, etc. I mean, get it all out, make sure it’s in good shape, make sure you have a serving spoon for everything and enough forks and glasses, like that. Set the table early, to have that out of the way.
Lots of things can be made ahead and reheated as necessary. Desserts can all be made a couple of days in advance. Cranberry sauce, too. Most veggies can be done the day before and reheated in the oven or microwave. Rolls can be purchased or made ahead and reheated in the oven or toaster oven.
Use the turkey resting time to reheat everything to go on the table. Resting time is at least 30 minutes. Sometimes it’s an hour, if that’s what it takes. Don’t worry about it, the turkey will be fine. If you’ve got it covered in foil, it will stay warm for an amazingly long time. Tuck a towel over it if you’re worried.
You can even make gravy ahead of time. Either use chicken stock/drippings (really, I doubt anyone will know the difference) or boil your giblets & such in advance and use that to make the gravy. If you want to get gung-ho, add your defatted roasting juice to the gravy at the last minute.
Most of all, don’t sweat it too much. It’s family, what are they gonna do, kick you out? Try to keep your sense of humor, it will help.
Dinner for 5-8’s not so bad. We’ve been doing Tday for 15-20 the last few years. Man, I miss my double-oven sometimes! My equipment list is pretty close to yours, except trade the toaster oven and microwave for a large microwave/convection combo. I do have a large kitchen, which helps. But it’s definitely do-able with what you’ve got.