I have a niece who is working on Thanksgiving and she said they will be serving approx 900 dinners. Obviously a restaurant can't cook enough turkeys to feed 900 people the day of. I'm trying to figure out the logistics of this...and could use some help from any restauranteurs...

Google says to plan for 3/4 pound per person...so roughly 30-35 turkeys.

1 - cook them in the days leading into Thanksgiving. Freeze or refrigerate until the day of. But do you slice before storage? or right before serving?

2 - get them pre-cooked from your food distribution company (Sysco / Aramark)

3 - only buy turkey breasts and cook those the day of. I think that would take less time and produce more "useable" meat (based on the assumption that most people prefer white meat).

4 - something else?

Thanks.