Thanksgiving is Chef Erik Olson's favorite meal to cook. As a long-time banquet chef, he's no stranger to whipping up a turkey dinner and its traditional sides for a large group of guests.

This is, however, his first year making the spread as Kitchen Manager for the Salvation Army's Tucson Hospitality House. They're expecting around 800 people this year.

"You dont want to run out of food," Olson said. "So, you want to make sure that you prep enough. Right now, Ive prepped 270 pounds of birdof turkey.

He started preparing those 270 pounds about a month in advance, roasting around 18 turkeys each week, freezing the meat and using the carcasses to make the stuffing and gravy.

That way, on the day of, Olson can focus on the sides.

"Ill make the stuffing the night before, [and] have it all

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