The chefs at Western Colorado Community College were hard at work cooking turkeys for some of the students today.
For the past nine years the staff at the culinary school have made a thanksgiving dinner for those students attending the college who may not otherwise get the enjoyment of turkey and trimmings.
This year hundreds showed up, and also enjoyed a movie. Chef Mark Webb says leftovers won't go to waste either, as they will go to the Catholic soup kitchen for use.
Today's turkeys were cooked using a smoker donated by Cowboy And The Rose catering. By the way, chef Webb says the best way to get a moist turkey is to cook it breast–down for the first hour, then turn it over of the rest of the cooking time.