Dinner has been picked up. Check. House is (kind-of) clean. Check. Guests are arriving shortly. Check.
Now it’s time to heat up dinner and make it look like you’ve been slaving away in the kitchen for hours.
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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.
DIESTEL 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 Tablespoons oil (melted butter, margarine, olive oil, etc.)
4 teaspoons salt, or to taste
2 teaspoons paprika
Place the turkey in an open roasting pan, breast side up. Cover the bottom of the pan with
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
A foil tent can be placed loosely over the turkey during the last hour of roasting to prevent over
When the turkey reaches the desired internal temperature, remove from the oven. Cover and let stand
at least 15 minute before carving.
Weight
Roasting Time
Weight
Roasting Time
6-10 lbs.
approx. 2 hrs.
22-24 lbs.
5 – 5 1/4 hrs.
10-12 lbs.
3 – 3 1/4 hrs.
24-28 lbs.
5 – 5 1/2 hrs.
12-14 lbs.
3 1/4 – 3 1/2 hrs.
28-30 lbs.
5 1/4 – 5 1/2 hrs.
14-16 lbs.
3 1/2 – 3 3/4 hrs.
30-32 lbs.
5 1/2 – 5 3/4 hrs.
16-18 lbs.
3 3/4 – 4 hrs.
32-34 lbs.
5 3/4 – 6 1/4 hrs.
18-20 lbs.
4 – 4 1/2 hrs.
34-36+ lbs.
6 1/4 – 6 1/2 hrs.
20-22 lbs.
4 1/2 – 5 hrs.
*Please note that suggested roasting times may vary. If the turkey is unstuffed, decrease the roasting times
listed above approximately 30 minutes.
While this turkey is fully cooked we recommend heating-to-taste. To enjoy a moist and tender turkey,
remove the chilled (not frozen) bird from the bag and place in a roasting pan and heat at 325º F for
approximately 1 1/2 to 2 hours. Turkey will brown naturally. Use a meat thermometer and heat to
suggested internal temperature of 165º F. Once it’s done, take it out of the oven and let stand for 15
minutes before carving.
- Keep all food refrigerated until ready to reheat.
- Remove plastic containers on items that will be reheated.
- Food in aluminum containers can be used in your oven.
- Thoroughly heat food on stove top or in oven.
- If item becomes dry, add an appropriate liquid to moisten.
STUFFING: Cornbread Stuffing with Sausage and Apples, Gluten-Free Bread Stuffing and Organic Herb Bread Stuffing
Bake in foil pan that’s provided, cover and cook at 350º F for 30 minutes, or until heated thoroughly.
Remove cover and brown for about 5 minutes longer. If you prefer a moist stuffing add 2 cups veggie or
chicken stock to pan.
GRAVY & SAUCES: Turkey Bone Broth Gravy, Vegan Gluten-Free Mushroom Gravy and Organic Shiitake Gravy, Organic
Apple & Fig Chutney, and Cranberry Orange Sauce. Note: Caramelized Onion & Apple Jam is served cold.
Heat gravy and sauces in a sauce pan over medium-low heat, stirring occasionally until heated all the
way through.
POTATO CHOICES: Buttermilk Mashed Potatoes, Organic Celery Root Mashed Potatoes, and Organic Whipped Sweet
Potatoes with Bananas
Heat the prepared mashed potatoes in a pot, stirring frequently so the sides and bottom don't burn, and
then transfer to serving dish when heated through.
BEETROOT FRITTERS: Heat on a baking pan at 325º F for 15 minutes, or heat in a frying pan with a
little oil, cooking about 2-3 minutes per side.
VEGGIE ADD-ONS: Roasted Pickled Beet Salad and Garlic & Orange Glazed Carrots. Note: Coastal Kale Salad and
Brussels Sprouts & Fingerlings are served cold.
Heat in the oven on a baking pan at 325º F for 15 minutes.
GREEN BEAN CASSEROLE
BUTTERNUT SQUASH & SAUSAGE LASANGA
SCALLOPED PARTY POTATOES
VEGGIE TAMALE PIE
LOADED CAULIFLOWER MASH
WINTER WILD RICE RISSOTO CASSEROLE
Bake in foil pan provided, covered, at 350º F for 30 minutes, or until heated thoroughly. Remove the
cover and brown for around 5 minutes longer.
If frozen, please defrost in the fridge for approximately 2 days.
Preheat oven to 375ºF, season and roast on a rack on the baking sheet until the internal temperature
reaches 160ºF. Allow to rest for 20-30 minutes prior to carving.
If frozen, please defrost in the fridge for approximately 2 days.
Before cooking, let porchetta sit at room temperature for 2 hours. Preheat oven to 500ºF and lightly
season the porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat
to 300ºF and continue roasting, rotating the pan and turning porchetta occasionally, until it reaches
which should take 1 11/2 to 2 hours more. Let rest for 30 minutes. Using a serrated knife, slice into ½
inch rounds and enjoy.