Hellobee Boards

@looch: no clue on gravy bc we always do pan drippings as well.
Crescent rolls are a MUST for me.

@looch: I made giblet gravy (real simple's recipe) last year and it was INSANE. I don't even like gravy and I wanted to eat it with a spoon. SO worth it!! I think pan drippings will still be amazing with turducken!

@looch: No advice on the gravy front.

For the rolls, can you buy some from your local bakery? That's what my mom does... She has two ovens in her kitchen, but there's so much going on & so much food to cook that it's easier to buy them from our bakery!

If you don't want to do full on homemade gravy - I've had luck making it out of a packet and subbing broth and pan drippings for some/all of the water called for. The texture is nice, the flavor is more predictable but the addition of broth and drippings takes it up a notch from the everyday (without going all out).

And I go with purchased, prepared rolls that can be warmed just briefly in the oven before setting out. Either something bought from the bakery, or frozen rolls that I baked earlier in the day or the day before. Once everything has been pulled out and is being put on the table/buffet I immediately pop the rolls into the newly emptied oven and they're warm within 5-10 minutes. Usually it takes that long to get everything sorted and the timing works out.

I go all out making the other dishes from scratch, so I take shortcuts where I can get them (and where my family doesn't mind or miss the homemade version).

I bake rolls a day ahead of time and just warm them up while the turkey is being carved.