Event Details

St. Paul's Turkey Supper Preparation Schedule and Contacts

October 28 - November 4


Can you help? Turkey jobs/soup/veggies/Saturday kitchen - contact Harriet Pies / baking prep - contact Anne Dining room service - contact Marianne Take-out - contact Doug Steam table - contact Kathy White Elephant / bake table - contact Nancy There are lots of other team leaders, but if you wish to help with a specific task or time, call Marianne and she will help get message.

TURKEY SUPPER SCHEDULE OF CHORES
EVERYDAY Monday to Sunday - need helpers for dishwashing, evening clean-up and mopping, laundry (take home towels, cloths, aprons in pm/return in am), help with trash, recycling, compost removal

Monday Morning (9 AM) Prep onion/celery. Pick-up turkey & refrigerate safely.

Tuesday Morning (8 AM) - Roast turkey. Pie dough crumbs, other small jobs.

Tuesday Evening - Debone turkey, broth work. Prep for Wednesday turkey roasting.

Wednesday Morning - (8 AM) - roast turkey. 9 AM sweet crumbs, peel/chop apples, prepare mincemeat, start some crusts, clean and chop produce, slice cooled turkey.

Wednesday Evening - Debone turkey, broth work, prep for Thursday bone/ broth cooking, chop produce (if needed). Youth group prep jobs.

Thursday Morning (8 AM) Slice turkey, cook and pick bones, cut small parts for soup, make mince crusts/tops/pies, make other crusts, make pepper cabbage, chop produce.

Thursday Afternoon - Make soup for sale and pack, bake some shoo-flies, make more crusts, brown crumbs for cherry, bake crusts.

Thursday Evening Package cooled soup & take downstairs.

Friday Morning (8 AM) Bake shoo-flies, make crusts, apple pies, prep more meat for soup/gravy, slice more meat if needed, break bread for filling, any produce left?

Friday Afternoon - Finish apple pies, cherry pies, start pumpkin pies, make soup to serve, saute veggies for filling.

Friday Evening - Continue pie baking, prep for coconut pies, prep for filling, grease pans, arrange tables/chairs in dining room, set-up take-out

Saturday 6 AM - 7 AM Filling, coconut cream pies.

Saturday 9 AM - Set up dining room, move items to bake table and take-out areas.

Saturday 12 Noon - Start heating items in kitchen and take-out, start coffee, prep steam tables and serving areas.

Saturday 2 - 7 - Serve (even though the signs say serving at 3, we hope to start seating people at 2:30, so the serving teams need to be in place by 2 PM), dishwashers arrive by 3

Saturday 6:30 PM - Need NEW crews to package leftovers, sell leftovers, CLEAN-UP, put away, and prep for Sunday service.

Sunday AM - Sell leftovers (new helpers are great here, too), take tablecloths to wash

Monday - Organize and finish cleaning kitchen, walk-in, fridge/freezers, closets.