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From Non-GMO Project Verified to organic and heirloom breeds, we've got a turkey for your holiday centerpiece, along with a few tips and tricks to help you bring the whole meal together seamlessly.

TURKEY INFO & ATTRIBUTES | TURKEY THAWING & PREP 
BRINING & ROASTING | REHEATING GUIDE

Our turkeys are responsibly raised and directly sourced from partners we know and trust, because we believe the better it’s raised, the better it tastes.

Here's some attributes to look for when selecting a turkey: 

Non-GMO Project Verified: Certified free from genetically modified organisms 
  
USDA Organic: Raised in accordance with rigorous organic standards and fed strictly organic feed
  
Pasture-raised: 100% pasture-raised, fed, and finished on a grain diet while naturally foraging
  
Local: Raised and processed by a local family farmer
  
Antibiotics and Growth Hormones: All of our turkeys are raised with no added hormones or antibiotics ever* 
*hormones are not allowed in the poultry industry.  

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WHAT SIZE BIRD DO I NEED? 

Whether your holiday will be an intimate setting or an invite-the-whole-family gathering, make sure you have enough for leftovers. 

Recommended turkey order size: 

1 lb per person—no leftovers
1½ lbs per person—some leftovers
2 lbs per person—lots of leftovers

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OUR PARTNERS

 

Diestel Turkey Ranch - Sonora, CA

When we first met Tim and Joan Diestel in 2000, we knew right away that we’d found our source for responsibly raised turkey. The Diestel family has multiple generations of turkey farming under their belts and knows that turkeys need space to roam, healthy feed, and ample time to grow and develop naturally, but most of all they need care and compassion. And all these years later, they continue to share a passion and commitment for mindfully and lovingly raising healthy, happy turkeys. Read more about Diestel Family Ranch on their website.

Reserve Your Turkey

 

Champoeg Farm – St. Paul, OR

While we’ve been partnering with Mark Anderson since 2013, his family farm has been deeply rooted in the community since 1856. The folks at Champoeg raise strictly pasture-raised, antibiotic-free, and additive-free turkeys with unparalleled flavor. But these local birds sell quickly so we recommend early reservations! Read more about Champoeg Farm on their website.

Reserve Your Turkey

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SHOPPING EARLY?

We offer fresh, previously frozen, and frozen turkeys for your holiday meal. Fresh turkeys are chilled to 28° F to keep them fresh since they are not made with preservatives or additives, so they may have a thin layer of ice but are not fully frozen and don’t need thawing before cooking. If you plan to pick up a frozen turkey far in advance of the holiday, don’t forget to leave plenty of time to thaw your bird before you’re ready to cook. 
 

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TIPS FOR THAWING FROZEN TURKEY:

First thing’s first, folks, thawing turkey on the counter is unsafe. We recommend a slow thaw in the fridge set to 40° F or lower. Remove your turkey from the box, but keep it wrapped in plastic, and go ahead and set it on a cookie sheet or in a roasting pan on the bottom shelf of your fridge. Your bird’s thaw time depends on weight; a 12-16 pounder, for example, is going to take three to four days. 

If you don’t have the space or time, no sweat, a cold-water thaw is another option; though this method works best with smaller birds, 12-16 lbs. If going this route, place your turkey in a bucket or sink filled with cold water (it's gotta be cold!), and keep it fully submerged, changing the water every 30 minutes. This thawing method should take about four hours. Once thawed, you’re ready to cook or store your bird. 

Brining is another option that works well with a semi-thawed turkey. Just place your unwrapped turkey in a large bucket with your brine, cover, and place in the fridge until you’re ready to cook. It will continue to thaw in the brine. 

Don’t forget: disinfect all surfaces and containers that came in contact with raw meat to avoid any contamination. 

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TURKEY ROASTING & PREP

Dry Brine
Ingredients

1 c Kosher salt (we use Diamond brand which is less salty than Morton’s) 
¼ c brown sugar 
1 tsp freshly ground black pepper 
2 tsp dried thyme 
2 tsp dried sage 

Directions
1. Prepare at least one day ahead of cooking. 
2. Unwrap the turkey and remove the neck and giblets (reserve if you're making your own gravy). Pat dry the turkey with paper towels.
3. Combine salt, sugar, pepper, and herbs in a bowl and mix well. Rub all over the turkey, under the skin, and inside the cavity.
4. Place in a brine or roasting bag (or plastic wrap) on a rimmed baking sheet and refrigerate, at least eight hours or overnight. Tent with foil before roasting. 

Roasting for a 20 lb Turkey
Ingredients 
Meat thermometer 
20-pound turkey, patted dry 
2 carrots, washed and cut into one-inch pieces 
2 stalks of celery, washed and cut into one-inch pieces 
2 yellow onions, peeled and sliced 
1 stick of butter melted 
1 tsp freshly ground pepper 
1 tsp ground sage 
1 tsp dried thyme 
½ tsp paprika

Directions

1. Preheat oven to 325° F. One hour prior to cooking, remove bird from refrigerator, and pat dry with paper towels, then tuck wings behind back. 
2. Scatter vegetables on the bottom of an open roasting pan. Place Turkey on top of the vegetables, breast side up. 
3. Mix pepper and herbs into the melted butter and brush herb butter all over the bird and under the skin of the breast. 
4. Place in preheated oven and roast approximately 15 minutes per pound. There is no need to turn the bird or baste it. In fact, the less you open the oven door the better. 
5. For delicious gravy, pour 2 cups of white wine over the bird after two hours of roasting. 
6. The total roasting time should be approx. three and a half hours. Start testing for doneness after three hours. If the skin is getting too dark, place a piece of foil over the breast for the remainder of the cooking time. Cook until internal temperature of the bird at the thickest part of the thigh (avoid touching the bone) reaches 165°F. Remove bird from oven, place on platter and tent with foil. Let rest for 15 to 30 minutes before you begin carving the turkey. 
 

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REHEATING GUIDE

Please follow these useful tips when reheating our prepared holiday foods. Oven times may vary based on oven type, accuracy of temperature, or amount of food being reheated. When using the microwave, stir food after two to three minutes. 
 

Reheating Your Fully-Cooked Entrée 

Reserve Fully Cooked Entrees

Fully-Cooked Whole Diestel Turkey 
Your turkey has been fully cooked at the Diestel Family Turkey Ranch and is ready to heat and serve. Remove the packaging and place in a roasting pan with one cup (or so) of water or chicken/turkey stock. Warm in the oven at 325° F. For optimal flavor and texture, we recommend the following cooking times: 
 
7-10 lb turkey—approximately 1½-2 hours 
10-13lb turkey—approximately 2-2½ hours 
12-14lb turkey—approximately 2½-3 hours 
 
If you have a meat thermometer, heat your turkey to an internal temperature of 165° F. A light pinkish color near the bone is natural in the Diestel turkey and is not a sign of being undercooked. 
 
Diestel Herb-Roasted Boneless Turkey Breast 
Your turkey breast has been fully cooked in our prepared foods department and is ready to heat and serve. Remove from packaging and place in a baking dish with a small amount of water or chicken/turkey stock. Cover tightly with foil and warm in a preheated over at 350° F for approximately 10 minutes per pound. For crisper skin, remove foil for the last five to 10 minutes of cooking. 
 
Diestel Boneless Turkey Breast 
Your turkey breast has been fully cooked at the Diestel Family Turkey Ranch and is ready to heat and serve. Remove from packaging and place in a baking dish with a small amount of water or chicken/turkey stock. Cover tightly with foil and warm in a preheated over at 350° F for approximately 10 minutes per pound. For crisper skin, remove foil for the last five to 10 minutes of cooking. 
 
Beeler’s Boneless Spiral-Cut Ham 
Your spiral-cut ham has been fully cooked at Beeler’s and is ready to heat and serve. Remove from packaging and wrap in foil with a slight opening at the top. Place in a roasting pan and warm in a preheated oven at 325° F for one and a half hours, or until internal temperature reaches 165° F. 
 
Harvest Field Roast En Croute 
Preheat oven to 375° F. Remove the plastic packaging and place thawed roast on a parchment-lined sheet pan. Bake for one hour, or until an internal temperature of 165° F is reached and puff pastry is golden brown.
  

Reheating Your Side Dishes 

Roasted Sweet Potatoes with Pecans, Yukon Gold Mashed Potatoes, Roasted Brussels Sprouts & Cauliflower, Green Beans & Mushroom Sauté, Wild Rice Stuffing, Savory Bread Stuffing, Butternut Squash with Sage, Classic Mac & Cheese, Vegan Mashed Potatoes 

Reserve Sides

Oven: 350° F for 15-20 minutes, covered with foil 
*The foil container your side dishes are packaged in can go in your oven. However, please remove the foil or plastic top prior to placing food in oven.
Microwave: two to four minutes
*The plastic container your side dishes are packaged in can go in your microwave. However, please remove the foil or plastic top prior to placing food in microwave.
 
Gravy 
Warm in a saucepan over medium-low heat, stirring frequently.

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