March 7, 2014
Jimmie Ritchie of the Cargill Plant in Dayton says the preparation starts five weeks before Thanksgiving. They call it the chill season. They produce a total of one million whole, fresh turkeys for the holiday. It's one fifth of what they do for an entire year.
"It's a, it's probably our most hectic time of year, and we prepare well for it, and employees know are ready for it, and we go out and get it done," said Jimmie Ritchie, Dayton Cargill Plant Controller
Ritchie says they work the five Saturdays leading up to Thanksgiving to prepare, but the workers get Thursday and Friday off as a break.