326997 Mon Sep 18 21:32:10 -0700 2006 12 27 General Chowhounding Topics 0 1884992 Thanksgiving is coming, and I have a question for the Chowhounds. What are the best turkeys in Northern California? I have seen both Diestel and Branigan turkeys before, but have yet to taste them. Are they worth the extra bucks, or should I just grab a Foster Farms and a bucket of brine? There is also an Heirloom Turkey from Diestel; has anyone tried that one in the past? Thanks. Mon Sep 18 21:32:10 -0700 2006 35837 Sacto_Damkier 1 1885251 What about Willy Birds? We order those. A foster farms brined turkey sounds damn good too though! I've never tried the Dietsel or Branigan. Is that wrong?:) Melly www.sacramentofoodgroup.org Mon Sep 18 22:55:21 -0700 2006 1884992 11408 melly 1 1885812 I did the Heirloom bird one year. Ordered it from Bristol Farms. It was the size of a game hen. The folks at Bristol apologized and gave us a free organic bird to make up the difference. It was not only tiny, but not that tasty. I wouldn't do it again. Tue Sep 19 02:45:54 -0700 2006 1884992 11375 perk 2 1886095 Sounds good. Where's Bristol Farms in relation to Sacramento? Tue Sep 19 07:06:13 -0700 2006 1885812 13030 free sample addict aka Tracy L 3 1887167 They're only in SoCal: http://www.bristolfarms.com/locations/index.html I personally love the Diestel turkeys. We get them from Iowa Farms, and usually brine them. I've yet to try an heirloom, however. Tue Sep 19 18:55:33 -0700 2006 1886095 11001 phee 4 1888254 Oh, too bad. I prefer to order my turkey through a local grocery store in Sacramento and pick it up rather than have it delivered. Wed Sep 20 01:17:15 -0700 2006 1887167 13030 free sample addict aka Tracy L 1 1885996 I routinely get a regular Diestel turkey (yes, even in SoCal) and think they're great. I've brined or roasted them and they come out well with either cooking method. I probably should mention that I don't find cooking a turkey particularly difficult or intimidating, so perhaps I'm predisposed to ending up with a good turkey ;-) Tue Sep 19 05:07:27 -0700 2006 1884992 10506 DiningDiva 2 2042390 I have used the Dietsel turkey for the last couple of years. Last year I got it in a box that had cooking instructions that included putting wine in the bottom of the baking pan. This year, I didn't get the box. Do you have the directions provided by Dietsel? It was an improvement. Thanks, Lynn Wed Nov 22 19:59:38 -0800 2006 1885996 54997 Lynn R. 1 1886575 I did a Diestel heirloom turkey last year and my family loved it. I thought it more flavorful than the usual Diestel turkey, which is pretty good to begin with. I have done both Willie Bird and Diestel conventional turkeys for years, have been quite satisfied with both, can't recall noting any big differences between them. I usually brine, so after a lot of hesitation I did a 24-hour brine on the heirloom bird as well just to make it a clearer comparison to what I had been doing with conventional birds. As I said, it seemed better although with less breast meat. The different body shape will be a bit startling at first, since it looks like a real bird as opposed to the agricultural artifact we have become used to. Tue Sep 19 15:51:04 -0700 2006 1884992 10927 alfairfax 1 1888497 Let's talk turkey dressing too because when I lived in Italy my Italian instructor passed on her poultry stuffing recipe to which she added about a 1/2 cup of fresh grated Parmasan cheese (no substitutes please) and about 3 cloves of garlic sauteed in one stick of butter along with chopped onions and celery, mixed with basic turkey stuffing spices, salt pepper and then poured over fresh bread cubes - I use Pepperidge Farms Wheat Berry bread cut in to cubes. But it is the Parmasan cheese and the garlic that lets the magic happen when the stuffing comes out - no one can tell why it tastes so wonderful, but everyone who has had it ends up making it their own tradition too. Wed Sep 20 03:39:50 -0700 2006 1884992 12522 glbtrtr 1 1888561 Thanks for all the good insight. I try to get organic and natural foods whenever possible, as long as they taste good. Both Diestel and Branigan are local turkey farms, but I am glad to hear that they taste good. Wed Sep 20 04:14:49 -0700 2006 1884992 35837 Sacto_Damkier 1 1888594 My stepfather uses a Diestel and it's the best turkey anyone in my family has had. We'll never go back to Foster Farms. Wed Sep 20 04:37:58 -0700 2006 1884992 10793 Morton the Mousse 1 1889463 We've been using Mary's heritage turkeys (Narragansett or Bourbon Red) for the last couple of years. Better than Diestel. http://marysturkeys.com/ Wed Sep 20 16:13:18 -0700 2006 1884992 11369 Robert Lauriston