Military Thanksgiving in South Carolina
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AP
Published: November 27, 2008
An 18-pound turkey and trimmings for a family cook can take all day to fix. Imagine whipping up a feast for 1,650.
That’s what Fort Jackson food service manager Barbara Johnson faces. She is slowly defrosting 525 pounds of turkey, 458 pounds of ham, 400 pounds of beef and 200 pounds of shrimp.
Preparations started 72 hours before the traditional Southern Thanksgiving dinner for the soldiers of the 2nd Battalion/39th Infantry Regiment coming to her dining hall on the Army’s largest basic training installation.
Overall, 10 dining halls on the sprawling South Carolina post will feed about 18,500 soldiers, civilians and retirees. About 61 tons of ham, turkey, prime rib and duck will be prepared.
About 6,000 trainees at the Marine Corps Recruit Depot on Parris Island will line up for a Thanksgiving meal, while 550 will be served dinner at Charleston Air Force Base and 500 Air Force men, women, retirees and family members will eat at Shaw Air Force Base near Sumter.
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