Marty Walker, a member of the Rotary Club of Columbia, checks the temperature of the turkeys as they fry in barrels of oil during the turkey fry on Thursday at the Knights of Columbus Town Hall in Columbia. The equipment used to fry the turkeys is composed of mostly recycled material to save on costs. “We want to be able to turn our funding into turkeys instead of equipment,” Walker said.
Containers of frying oil lay stacked inside the Knights of Columbus Town Hall as the Rotary Club of Columbia prepares for its annual turkey fry on Wednesday in Columbia. The Rotary Club volunteers showed up at 2 p.m. to help set up for the fry.
David Atkins, left, and Barbara Churchill help unload and prepare the turkeys to be fried for the annual turkey fry on Wednesday at the Knights of Columbus Hall in Columbia. “There are too many cooks in the kitchen,” Churchill joked as volunteers moved in and out of the kitchen space.
Volunteers for the Rotary Club of Columbia cut the wrapping off of turkeys to prepare them for the annual turkey fry on Wednesday at the Knights of Columbus Hall in Columbia.
Volunteers open turkeys out of boxes Wednesday at the Knights of Columbus Town Hall in Columbia. The volunteers began frying the turkeys at 4 a.m. on Thanksgiving day.
A volunteer from the Rotary Club of Columbia moves gas tanks and barrels underneath a tarp to prepare for the annual turkey fry on Wednesday at the Knights of Columbus Hall in Columbia. The volunteers secured the tarp to the outdoor space to limit their exposure to the elements.
A volunteer from the Rotary Club of Columbia moves gas tanks
Andy Upham sits in a chair as he waits for the turkeys to finish cooking during the Rotary Club of Columbia’s turkey fry on Thursday at the Knights of Columbus Hall in Columbia. The group began frying the turkeys at 4 a.m., and some volunteers will keep frying the turkeys for 8 hours straight. “I’m on my second cup of coffee so far,” said Upham. “Of course I have been here since 3 o’clock.”
Dozens of fried turkeys are hung on racks to cool down before being packaged during the Rotary Club of Columbia’s turkey fry on Thursday at the Knights of Columbus Hall in Columbia. The Rotary Club designed and made over 100 of the metal hooks used to cook and hang the turkeys efficiently.
Volunteer Chrissy Jones, left, grabs a turkey as Andy Upham hands it off to be packaged before it is ready to be picked up during the Rotary Club of Columbia’s turkey fry on Thursday at the Knights of Columbus Hall in Columbia. The turkey’s pickup times vary throughout the day, so the Rotary Club has to make sure it is ready at any moment with a packed turkey.
Marty Walker, a member of the Rotary Club of Columbia, checks the temperature of the turkeys as they fry in barrels of oil during the turkey fry on Thursday at the Knights of Columbus Town Hall in Columbia. The equipment used to fry the turkeys is composed of mostly recycled material to save on costs. “We want to be able to turn our funding into turkeys instead of equipment,” Walker said.
Containers of frying oil lay stacked inside the Knights of Columbus Town Hall as the Rotary Club of Columbia prepares for its annual turkey fry on Wednesday in Columbia. The Rotary Club volunteers showed up at 2 p.m. to help set up for the fry.
David Atkins, left, and Barbara Churchill help unload and prepare the turkeys to be fried for the annual turkey fry on Wednesday at the Knights of Columbus Hall in Columbia. “There are too many cooks in the kitchen,” Churchill joked as volunteers moved in and out of the kitchen space.
Volunteers for the Rotary Club of Columbia cut the wrapping off of turkeys to prepare them for the annual turkey fry on Wednesday at the Knights of Columbus Hall in Columbia.
Volunteers open turkeys out of boxes Wednesday at the Knights of Columbus Town Hall in Columbia. The volunteers began frying the turkeys at 4 a.m. on Thanksgiving day.
A volunteer from the Rotary Club of Columbia moves gas tanks and barrels underneath a tarp to prepare for the annual turkey fry on Wednesday at the Knights of Columbus Hall in Columbia. The volunteers secured the tarp to the outdoor space to limit their exposure to the elements.
A volunteer from the Rotary Club of Columbia moves gas tanks
Andy Upham sits in a chair as he waits for the turkeys to finish cooking during the Rotary Club of Columbia’s turkey fry on Thursday at the Knights of Columbus Hall in Columbia. The group began frying the turkeys at 4 a.m., and some volunteers will keep frying the turkeys for 8 hours straight. “I’m on my second cup of coffee so far,” said Upham. “Of course I have been here since 3 o’clock.”
Dozens of fried turkeys are hung on racks to cool down before being packaged during the Rotary Club of Columbia’s turkey fry on Thursday at the Knights of Columbus Hall in Columbia. The Rotary Club designed and made over 100 of the metal hooks used to cook and hang the turkeys efficiently.
Volunteer Chrissy Jones, left, grabs a turkey as Andy Upham hands it off to be packaged before it is ready to be picked up during the Rotary Club of Columbia’s turkey fry on Thursday at the Knights of Columbus Hall in Columbia. The turkey’s pickup times vary throughout the day, so the Rotary Club has to make sure it is ready at any moment with a packed turkey.
