It makes sense that if you’re looking for advice on how to cook this year’s turkey, probably the other most productive people to ask are turkey farmers. When it comes to Thanksgiving dinner, Dietel’s circle of relatives knows a lot. They have been collecting prizes. Winning turkeys in Sonora, California since 1949. This farm focuses in particular on holistic agriculture and sustainability and its turkeys are fed a hundred percent vegetarian diet, raised without antibiotics, expansion stimulants or hormones.
The Diestel family ranch has been in the circle of relatives for more than 70 years. It all started with great-uncle Ernest (in the 1920s) training Jack Diestel in everything he knew, which led him to start the farm in 1949.
When it comes to Thanksgiving at the Diestel house, he takes himself very seriously and Jack is still the chef of the family, even at 92 he makes the turkey, creates the filling, roasts the turkey and makes the sauce.
Diestel says her fundamental tip for making the best turkey for Thanksgiving is to make sure it’s tender and ready to cook. that can save you that beautiful, crunchy, golden skin you’ve been dreaming about for weeks.
I had the opportunity to ask Heidi Orrock (Diestel), a fourth-generation farmer at Diestel Family Ranch, some fundamental questions about how to cook, prepare and serve the best turkey for Thanksgiving and this is what she said.
Heidi Orrock (Diestel): It’s rocket science, but it takes a little math to get the right bird for your organization of friends and family. Use the formula shown at 1. 5 lbs consistent with your constant child, regardless of age, fight weight, or accompaniment. consumption.
At best, you have enough turkey for everyone to enjoy everything they need while still having enough in the refrigerator for a late-night turkey sando. Another bigger scenario: You end up with a little too much, which means you can be very excited about creating new dinners from your leftovers.
HOD: The simplest answer is. . . RIGHT NOW. With the shortage of turkeys, we propose to order your turkey as soon as possible to have the most productive selection.
HOD: If you want to cook your turkey in the next few days, we recommend softening the birds in your refrigerator. We depend on the refrigerator defrost times presented by the USDA:
Refrigerator defrost time
HOD: Our turkeys at Diestel are delicious and full of flavor, so we put the brine out of your mind!The recipe of our circle of relatives is this undeniable super friction, which we use each and every year with wonderful success:
Place the turkey in an open broiler, with the breast facing up. Cover the back of the broiler with about 2 cups of water or broth. Put the turkey in the oven and roast.
Tested for cooking turkey
HOD: Use an oven at 325º F. We invite you to check the internal temperature with a reliable thermometer the roasting time to be careful not to overroast. Tip: The internal temperature rises regularly faster during the last part of roasting.
There is no need to turn the bird into cooking, as it will brown in a rich golden color. An unsqueezed aluminum tent can be placed on the turkey during the last hour of roasting to prevent it from browning too much. In fact, Glorious sauce, hot (do not boil) 1 cup of white wine. Pour it over the turkey halfway through the roast time. When the turkey reaches the desired internal temperature, remove it from the oven. Cover and let stand for at least 15 minutes before cutting.
Approximate weight. Time
6 to 10 pounds. 2 hours
10-12 pounds. – 1/4 hours
12-14 pounds. 3 1/4 to 3 hours.
14-16 pounds. 3 – 3 3/4 h.
16-18 pounds. 3 3/ – h.
18-20 pounds. – 1/2 hour
Reduce all approximate times to 30 minutes if you fill your bird. (We’re filling in. Do what makes you happy!)
HOD: A strong roasting rack that can support the weight of your turkey is great and doesn’t want to be sophisticated. Just make sure it’s not fragile.
Tempting your bird around the last hour of roasting is a wonderful way to brown turkey too much. Make sure the aluminum foil is loose so as not to create steam inside the paper, which will prevent the skin from becoming crusty.
Surely we present a meat thermometer! And we propose to test it in advance so you know it’s accurate.
HOD: Dietel’s circle of relatives believes in the bird’s joke. It’s so classic and so good. We believe it’s the most productive way to have the tastiest salad dressing ever.
Kitchen with this year
HOD: Sculpting anxiety? Forget it. You can do it. Do it in the kitchen, about 20 minutes after the bird has been taken out of the oven, on a strong counter to do it at the table. Trust us.
Start by cutting the leg at the joint. Then cut the breast as close to the bone as possible. Remove the wing. Cut the breast at an angle and place it on a flat surface with the thighs, thighs and wings. Reserve the bird for inventory later in the day.
Do you still think you want help on the big day?Heidi Diestel is available each year to respond to the Diestel Turkey Helpline through Thanksgiving and until around noon PST. So feel free to call (209) 532-4950 if you have any turkey-related questions.