Some soldiers at Columbia’s Fort Jackson Army base enjoyed their Thanksgiving feast a day early this year, while others will celebrate Thursday.

Soldiers of the 1st Battalion, 61st Infantry Regiment ate Wednesday so those who will spend time with their families can get on the road.

This year’s menu includes 2,200 pounds of turkey, 635 pounds of smoked boneless ham, 720 pounds of boneless ribeye, 420 pounds of prime rib, 440 pounds of steamship round, 880 pounds of peeled and deveined shrimp, cornbread dressing, savory bread dressing, giblet gravy, cranberry sauce, mashed potatoes, herbed baby carrots, seasoned broccoli, green beans and mushroom casserole, potato salad, macaroni salad, garden vegetable salad and assorted pastries, pies and fresh fruit.