Baking without a thermometer?
It sounds like there is only one temperature that you can be absolutely sure of.... that water boils at the local boiling point.   Since you haven't mentioned high altitude cooking, I am going to assume that is close to 212 F / 100 C.  You also haven't said what sides you want to make so I am going to assume the traditional US type ones...

So things like mashed potatoes might be good, since you can boil them.  Similarly, with vegetables.

The turkey is the toughest part, since you have strong constraints:


You don't want it overcooked or it will be dry and unpalatable
You don't want it under cooked for food safety reasons, and under cooked poultry is also nont pleasant
You cannot measure temperature directly in a simple manner


The best approach I can think of is to do a braised turkey recipe.   The braising liquid will mitigate the unreliable heat of the oven if it is too hot; if the braise isn't bubbling slowly, you will know it is too low.  

Braised dishes, by their nature are thoroughly cooked and should be quite safe.

You will find multiple recipes by googling "braised turkey recipe".

Root vegetables can be roasted at a wide, wide range of temperatures, and tested for being done based on softening.  The risk is you won't know how long it will take.  So you might precook them, and just reheat them for service, so that you aren't as time critical.

Cranberry sauce as a side is easy, and can be done stovetop without a thermometer.

Good luck.