The first turkey dinner took place in 1948 when a group of church members thought it would be a good way to raise much needed funds for church repairs. The Great Depression and World War I delayed maintenance and a dwindling congregation had left the church strapped for cash. Lifetime church member, now since passed, Mary Martha Emmert, recalled that "someone got the brainstorm to do some fundraising with a dinner, strictly for men, celebrating George Washington's birthday."

The idea made historical sense since the Methodist Men had been gathering every year since 1909 for a meal in the Simpson Room to celebrate the President's birthdays in February. This being the 40's, very few men knew their way around a kitchen. The turkeys were stuffed and baked at the old Kleindienst Bakery on Beaver Street and then brought to the church to be carved.

No records exist indicating how many men attended that first dinner in 1948 or how much money was raised, but it was successful enough that the members decided to make it an annual event. Within five years, the men had grown tired of coordinating the effort on their own, so they asked for assistance from the wives, daughters, and sisters. Eventually, everyone in the congregation played some part in pulling this meal together.

The dinner consistently sells out every year---that's over 600 meals in one evening! There are two seating times, 5:00 to 6:00 pm and 6:00 to 7:00 pm. In 1998, takeout dinners were added to the event and are served from 3:30 to 6:30pm.

Nearly 90 members of the congregation work together over the course of three days to prepare over 650 pounds of turkey, tear up over 100 loaves of bread for stuffing, peel and mash 250 pounds of potatoes, and make gallons of gravy. The meal includes turkey, stuffing, gravy, potatoes, green beans, cole slaw and your choice of three pies, including sugar-free for diabetics. After 63 years, this dinner prep is down to a science where duties are passed down from one older member to younger members. In 1992, church member, Paul Collier, recalls being taught how to use the potato peeling machine by Pete Cernansky, and he's been doing it ever since.

Some memories and thoughts shared by long time members and once turkey dinner coordinators:

"I can remember when I was a little girl, my dad would write letters to local businesses asking for dinner donations such as bread, canned goods or cash."
-- Pam Wright

"One night, we thought we were running out of stuffing! We found a missing pan that was leftover in the oven, way back."
-- Pat Rudy

"The Methodists don't put out a meal; they put out a feast."
-- Jack Morrow

The dinner is now coordinated by Sandra Lane, but she does not do it alone; the Turkey Dinner team consists of two-dozen leaders heading up areas from turkeys to takeout and everything in between.

More help is always welcome, so if you would like to be a part of the Turkey Dinner team or want to purchase a dinner ticket, please reach out to Sandra Lane.

Volunteers of all ages give many hours to plan, purchase, prepare, and serve this yearly dinner. Our longest serving participant is Byron Harriger, Jr., who has served every year since the event's inception.

Long-time involvement leads to longstanding traditions. Another of our former volunteers, Bob Wright, sliced turkey every year with a carving knife that he purchased in England while serving in the U.S. Army during World War II. It had been honed and sharpened so many times that the blade width had been reduced by 3/4 of an inch. This family involvement has been maintained by his son, Roger, who with his wife Pamela, served as committee leaders for several years.