Soldiers of the 2nd Battalion, 39th Infantry Regiment at Fort Jackson enjoyed an early Thanksgiving feast Wednesday. Other soldiers will have their traditional meal Thursday. The split schedule allows many of the soldiers to spend the holiday with their families. Preparations for the meal – from ordering food to decorating the mess hall to preparing specialty cakes and ice carvings – began a month ago. The two-day menu includes: 3,700 pounds of turkey, 2,440 pounds of boneless ham, 2,270 pounds of prime rib, 440 pounds of steamship round, 1,750 pounds of peeled and deveined shrimp. Among the sides are cornbread, giblet gravy, cranberry sauce, mashed potatoes, green bean and mushroom casserole, a variety of salads, assorted pastries and pies and eggnog. Following tradition at the fort, the meals are served by commanders, their staffs and senior noncommissioned officers of each company as their soldiers pass through the serving line.