A South Philadelphia tradition continues today in Philadelphia with Cacia’s bakery cooking over 100 turkeys in their bread oven.
Sam Cacia who is one of the three generations of bakers at the family run establishment says they get turkeys anywhere from 10 to 45 pounds and use the brick oven to make them tender and juicy.
People line up in the pre-dawn hours to bring in their turkeys, where they are loaded in the oven with an over 20 foot pizza paddle.
Four or five hours later people return to get their roasted bird juicy and ready for the table, without the heat of the kitchen or the effort to make the turkey right.
Cacia says he’s been doing this for decades and his son and daughter are vowing to carry on the family tradition, to the delight of people who come annually, some with turkeys too big to fit in a conventional oven.