How do I roast my Diestel turkey?
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.
NOTE: 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.
THE PASTE OR RUB: Spread 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.)
Heat oven to 325º F. Place bird in open pan, breast side up. Pour two 8 ounce cups of water in bottom of pan. Place in oven. See table below for suggested roasting times (stuffed turkey).
NOTE: If roasting turkey unstuffed then decrease roasting time by approximately 30 minutes.
NOTE: Roasting time may vary as much as 30 minutes due to differences in individual equipment. You may want to check your oven for correct temperature. Please follow roasting times suggested being careful not to over-roast. There is no need to turn the bird while roasting as it will brown to a rich, golden color. However, a piece of foil should be placed loosely over the turkey for approximately the last hour of roasting.
*The Diestel Petite is fully mature at 6-10 lbs.
Old-Fasioned Turkey Gravy:
OPTIONAL: When the turkey is half done, heat, DO NOT BOIL, one cup white wine and pour over turkey. This is the secret to a marvelous gravy.
How do I roast my Diestel bone-in breast?