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How To: Roast My Diestel

Thanksgiving and holiday feasting season is right around the corner! As our customers pick up their turkeys each year, we get lots of requests for cooking directions and tips. We consulted the turkey experts at Diestel Turkey Ranch who created the guide  below to help you roast the perfect turkey! Follow their instructions below:

We have done a lot of experimental cooking with our turkeys and have found what we believe to be the ideal way to roast these birds. Every Diestel turkey comes with this recipe.

PREPARATION:

Preheat oven to 325º F. Remove soft oven ready turkey from the bag. After removing the neck and giblets from the body cavities rinse the bird with cold water. Pat turkey dry with a paper towel. If you choose to stuff your bird this would be the time to do so.

FAMILY RECIPE: SIMPLE RUB

Rub the exterior of turkey with a blend of your favorite herbs and spices or with a paste made of the following ingredients:

4 Tbsp oil, (melted butter, margarine, olive oil, etc.)
4 tsp. salt, or to taste
2 tsp. paprika

Place the turkey in an open roasting pan, breast side up. Cover the bottom of the pan with approximately 2 cups water or broth. Place your beautiful turkey in the oven.

ROASTING:

Use a 325º F oven. We would encourage you to check the internal temperature throughout the roasting time to be careful not to over-roast. The internal temperature typically increases more rapidly during the last half of roasting.

There is no need to turn the bird while roasting as it will brown to a rich, golden color. A foil tent can be placed loosely over the turkey during the last hour of roasting to prevent over browning. For truly marvelous gravy, heat (do not boil) 1 cup white wine. Pour this over your turkey halfway through the roasting time. When the turkey reaches the desired internal temperature, remove from the oven. Cover and let stand for at least 15 minute before carving.

*Please note that suggested roasting times may vary. If the turkey is unstuffed, decrease the roasting times listed below approximately 30 minutes.

 Weight

Roasting Time

 Weight

Roasting Time

6-10 lbs.

approx. 2 hrs.

24-27 lbs.

5 – 5 1/2 hrs.

10-12 lbs.

3 – 3 1/4 hrs

28-30 lbs.

5 1/4 – 5 1/2 hrs.

12-14 lbs.

3 1/4 – 3 1/2 hrs.

30-32 lbs.

5 1/2 – 5 3/4 hrs.

14-16 lbs.

3 1/2 – 3 3/4 hrs.

32-34 lbs.

5 3/4 – 6 1/4 hrs.

16-18 lbs.

3 3/4 – 4 hrs.

34-36+ lbs.

6 1/4 – 6 1/2 hrs.

18-20 lbs.

4 – 4 1/2 hrs.

   

20-22 lbs.

4 1/2 – 5 hrs.

   

22-24 lbs.

5 – 5 1/4 hrs.

   
       

 

NOTES:

Our turkeys are chilled for freshness. Prior to bagging our turkeys are chilled in ice (not re-chilled water), in small tanks. Each tank of turkeys receives fresh, clean ice water. Once in a bag we hold our birds in refrigeration as cold as possible without freezing. While the USDA allows turkeys to be label fresh when held as low as 26º F, we chill only to 28º F.

Chilling is our only way of maintaining its wholesomeness since we do not use preservatives or additives. Chilling can result in a cold, firm turkey we term “crusted” and that we feel is ideal for you to take home to your refrigeration, allowing transportation time for that last minute stop. In preparing for your oven, a firm turkey will easily soften by merely submerging the turkey, in its bag, under cold running water.

NYLON TRUSS:

To remove the truss just lift the ring and pull it up and over the end of the drumstick. To secure the truss, hold the drumsticks together, lift the ring and pull it over the drumsticks. The nylon truss is oven and microwave safe and can withstand oven temperatures of up to 450º F.

OLD-FASHIONED GRAVY:

Skim and strain freshly roasted turkey drippings into a saucepan over medium heat. If you’re short on drippings, add 1-2 cups water or broth back into your roasting pan and use a wooden spoon to scrape up the brown bits. Strain and incorporate into your drippings. Whisking constantly, gradually add drippings to a roux (butter cooked with flour). Reduce heat to low; simmer gently for gravy to thicken and flavors to meld. Season to taste with salt and freshly cracked pepper.

HOW TO: COOK A DIESTEL BONE-IN-BREAST

BONE-IN-BREAST:

Preheat oven to 325º F. To prepare simply remove soft oven ready bone-in-breast from the bag., rub the exterior of turkey with a blend of your favorite herbs and spices or with a paste made of the following ingredients:

4 Tbsp oil, (melted butter, margarine, olive oil, etc.)
4 tsp. salt, or to taste
2 tsp. paprika

Place the bone-in-breast in an open roasting pan, breast side up. Cover the bottom of the pan with approximately 1 cup water or broth. Place your beautiful bone-in-breast  in the oven.

ROASTING:

Use a 325º F oven. Roasting times may vary. We would encourage you to check the internal temperature throughout the roasting time to be careful not to over-roast.

 Weight

Roasting Time

   

4-6 lbs.

1 1/2 – 2 hrs

   

6-8 lbs.

2 – 2 1/4 hrs

   

8-10 lbs.

2 1/4 – 2 1/2 hrs.

   

10-12 lbs.

2 1/2 – 3 hrs.

   
       

 

About the Author: Todd Davis

Todd Davis

Todd, Meat Coordinator for Oliver's Market, started in the meat business in 1983. He has worked as a meat cutter, manager, supervisor, and a store owner.

 


Where "Local" Means Sonoma County

To us Local means Sonoma County -- period. Not Marin, not Napa, and definitely not the state of California, as some of our competitors define it.

From the day we opened our doors in 1988, we’ve built our business on the simple premise that the best food and wine in the world are produced here, in Sonoma County. We didn’t feel like we were pioneers at the time, but as people have come to understand and embrace the value of locally grown and made food and the value of shopping locally, we realize we were part of the early days of the movement.

As a Sonoma County business, we’ve built enduring relationships with local growers, makers, and manufacturers, because they make the foods and wines we love. Many of them were getting started when we were. Now they are nationally known, but for us, they are still old friends who often delivered products to our Cotati store in their cars back in the late 1980s.

Along with local products being excellent choices for taste and quality reasons, buying locally also improves our local economy. The dollars you spend at local retailers buying local products support other local businesses and our tax base, too!

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