It was a full house for Thanksgiving Day dinner at the John Day Elks Lodge No. 1824.
Angie Jones, who heads up the annual event, said five smoked and five baked turkeys were prepared, along with 10 hams, 100 pounds of sweet yams and 100 pounds of mashed potatoes.
A crew of cooks worked in the busy kitchen deboning the turkeys before the diners arrived. The first-class meal also included garden salad, dinner rolls, green beans, stuffing, gravy and three tables covered with 42 pies in a variety of flavors. Some additional home-cooked pies were donated.
Students from Prairie City School and Humbolt Elementary School decorated the tables and the dining rooms.
Jones said the annual dinner is funded through a grant from the National Elks Foundation. Volunteers made 70 home deliveries so more people could enjoy the Thanksgiving meal.