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Has anyone tried a Diestel (Whole Foods "Heirloom turkey?"
- Thread starter ann
- Start date
markinhouston
Well-known member
Yes, I have purchased DIestel every year for several years, and then I
brine it myself using Alton Brown's recipe. I have come to trust the quality of their birds.
brine it myself using Alton Brown's recipe. I have come to trust the quality of their birds.
Mark, for the past three years I have purchased a fresh Diestel
and have been very pleased. How does the brining change the bird? I will look up Alton Brown's recipe for the brine. I just checked his recipe and see it calls for a frozen bird. Mine will be fresh - any problem with that?
Also, our cooking method is the Weber Kettle, cooking with an aromatics filled bird for 2 1/2 to 3 hours, all vents open with 5 lbs of briquet's, lid on and never looking at the turkey, until the time is up. It has been very successful, so I just wonder how the brine will improve it. I heard someone say once that their brined turkey tasted like lunch meat!!!! This method is called Pandora's turkey and has been all over the INTERNET for years.
and have been very pleased. How does the brining change the bird? I will look up Alton Brown's recipe for the brine. I just checked his recipe and see it calls for a frozen bird. Mine will be fresh - any problem with that?
Also, our cooking method is the Weber Kettle, cooking with an aromatics filled bird for 2 1/2 to 3 hours, all vents open with 5 lbs of briquet's, lid on and never looking at the turkey, until the time is up. It has been very successful, so I just wonder how the brine will improve it. I heard someone say once that their brined turkey tasted like lunch meat!!!! This method is called Pandora's turkey and has been all over the INTERNET for years.
We had Diestels for a few years running - they are good. I will caveat that by saying
I'm not a huge fan of turkey, so for me, it was not worth the extra money to continue ordering them.
They are not brined, but we brined them all but one year - when we deep-fried it. Now that was one tasty bird!
I'm not a huge fan of turkey, so for me, it was not worth the extra money to continue ordering them.
They are not brined, but we brined them all but one year - when we deep-fried it. Now that was one tasty bird!
markinhouston
Well-known member
Karen, the brining process ensures a juicy and tender result. If you look at Alton's recipe,
you will note that the bird is thoroughly defrosted prior to brining. I imagine he is taking into account that frozen turkeys are generally more available and cheaper than fresh birds. I would venture to guess that you would get excellent results with a Diestel turkey even without brining, but there is no doubt when using a Diestel and a brine. Mine have not tasted like lunchmeat, but perhaps there are variations in the brine could alter the taste that way. I have smoked brined turkeys in the past, and they have never been dry. Good luck!
you will note that the bird is thoroughly defrosted prior to brining. I imagine he is taking into account that frozen turkeys are generally more available and cheaper than fresh birds. I would venture to guess that you would get excellent results with a Diestel turkey even without brining, but there is no doubt when using a Diestel and a brine. Mine have not tasted like lunchmeat, but perhaps there are variations in the brine could alter the taste that way. I have smoked brined turkeys in the past, and they have never been dry. Good luck!
heather_in_sf
Well-known member
I used Alton's brine recipe year before last, it was amazing!
I have used Dietsel for the past 4 years and have also brined
it. They are delicious. This year I'm trying the brine recipe found in the Williams Sonoma catalog using buttermilk. Has anyone tried this before. Would love your comments before I try it on the big day.
LJ
it. They are delicious. This year I'm trying the brine recipe found in the Williams Sonoma catalog using buttermilk. Has anyone tried this before. Would love your comments before I try it on the big day.
LJ
markinhouston
Well-known member
THey will be jars in the spice section, or in the bulk spice department . nt
?? for those who have used Alton's brine: did you really feel it needed the
purchased gallon of veggie broth? For something that ends up dumped out, I thought it was too expensive (~$12 for 4 32-oz containers).
Since then, I've just used water and "better than bouillon" veggie paste.
purchased gallon of veggie broth? For something that ends up dumped out, I thought it was too expensive (~$12 for 4 32-oz containers).
Since then, I've just used water and "better than bouillon" veggie paste.
Is this the recipe? I think that's the secret to many old Southern family recipes. I've soaked
chicken breasts in a buttermilk mix and they came out really well, except when they were the kind soaked in a brine solution when processed, such as the frozen Tyson breasts. They came out really mushy, I assumed because they were already basically brined and the buttermilk was overkill.
http://www.williams-sonoma.com/recipe/recipeDetail.cfm?objectid=05698F2E%2DAFED%2DA308%2D7867ADD5C30B8824
chicken breasts in a buttermilk mix and they came out really well, except when they were the kind soaked in a brine solution when processed, such as the frozen Tyson breasts. They came out really mushy, I assumed because they were already basically brined and the buttermilk was overkill.
http://www.williams-sonoma.com/recipe/recipeDetail.cfm?objectid=05698F2E%2DAFED%2DA308%2D7867ADD5C30B8824
I love the Alice Water's Chez Panisse Brine. Here's tips from SF Chronical
Pat NoCal sent me this back in 2001. It's been my "go to" recipe ever since.
Brined Barbecued Turkey (Taken from SF Chronicle Food Section
11/15/2000)
BEST WAY BARBECUED
Brine the turkey according to the accompanying recipe, then rinse and dry the turkey well. Rub the skin with 2 tablespoons of softened butter
and sprinkle with 1 1/2 teaspoons of pepper on the skin and inside thecavities.
Prepare a covered grill with a charcoal fire, centering an aluminum or metal drip pan directly under the grill and arranging the coals on
either side. Soak applewood chips as directed on the package, then sprinkle a handful over the hot coals.
Place the prepared turkey on the grill, close the cover and cook the turkey until the internal thigh temperature registers 165 degrees,
about 2 1/2-3 hours.
Add additional coals and soaked chips as needed to maintain an even temperature and smokiness. Cover the turkey with aluminum foil if it
begins to overbrown.
BEST WAY BIG BIRD
Preheat the oven to 350 degrees. Prepare a 20- to 22-pound turkey as directed for the Traditional bird, but double the amount of softened butter, salt and pepper. Roast and baste (using about 1 cup of stock)
according to the Traditional directions. Cover the legs with foil if they begin to overbrown.
Roast until the internal thigh temperature registers 165 degrees, about 3 1/2 hours.
CHEZ PANISSE'S TURKEY BRINE
INGREDIENTS:
2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, cloves separated and peeled 5 whole allspice
berries, crushed
4 juniper berries, smashed
INSTRUCTIONS: Place the water in a large non-reactive pot that can easily hold the liquid and the turkey. Add all the ingredients and stir
for a minute or two until the sugar and salt dissolve. Put the turkey into the brine and refrigerate for 24 hours. If the turkey floats to
the top, cover it with plastic wrap and weight it down with a plate and cans to keep it completely submerged in the brine. Note: You may halve or double the recipe. The important thing is to prepare enough brine to cover the turkey completely.
To roast: Remove the bird from the brine
and drain well. Pat dry. Follow the accompanying Best Way Brined Turkey instructions for roasting.
BRINED TURKEY GRAVY
INSTRUCTIONS: Pan juices from a brined bird may be saltier than from an unbrined one, so you may not want to use all of them. Strain the pan
drippings from the turkey roasting pan into a freezer-proof container.
Cool the drippings, then freeze them so the fat will rise to the top and harden. Meanwhile, combine equal amounts of unsalted butter and flour (about Ý cup of each). Cook this roux over medium heat, stirring, until
it begins to look grainy, about 3-4 minutes. Heat about 3 1/2-4 cups of turkey stock or chicken broth or equal amounts of water and stock in asauce pot. Whisk in a bit of the roux and bring to a simmer to thicken. Add more roux, whisking, until the gravy thickens as desired. (You may not need all the roux; any leftover can be refrigerated or frozen for later.) Remove the pan drippings from the freezer and discard the hardened fat off the top. Add the drippings to the gravy, a tablespoon at a time, to balance the seasonings. Add herbs, wine or pepper to taste, as desired.
Pat NoCal sent me this back in 2001. It's been my "go to" recipe ever since.
Brined Barbecued Turkey (Taken from SF Chronicle Food Section
11/15/2000)
BEST WAY BARBECUED
Brine the turkey according to the accompanying recipe, then rinse and dry the turkey well. Rub the skin with 2 tablespoons of softened butter
and sprinkle with 1 1/2 teaspoons of pepper on the skin and inside thecavities.
Prepare a covered grill with a charcoal fire, centering an aluminum or metal drip pan directly under the grill and arranging the coals on
either side. Soak applewood chips as directed on the package, then sprinkle a handful over the hot coals.
Place the prepared turkey on the grill, close the cover and cook the turkey until the internal thigh temperature registers 165 degrees,
about 2 1/2-3 hours.
Add additional coals and soaked chips as needed to maintain an even temperature and smokiness. Cover the turkey with aluminum foil if it
begins to overbrown.
BEST WAY BIG BIRD
Preheat the oven to 350 degrees. Prepare a 20- to 22-pound turkey as directed for the Traditional bird, but double the amount of softened butter, salt and pepper. Roast and baste (using about 1 cup of stock)
according to the Traditional directions. Cover the legs with foil if they begin to overbrown.
Roast until the internal thigh temperature registers 165 degrees, about 3 1/2 hours.
CHEZ PANISSE'S TURKEY BRINE
INGREDIENTS:
2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, cloves separated and peeled 5 whole allspice
berries, crushed
4 juniper berries, smashed
INSTRUCTIONS: Place the water in a large non-reactive pot that can easily hold the liquid and the turkey. Add all the ingredients and stir
for a minute or two until the sugar and salt dissolve. Put the turkey into the brine and refrigerate for 24 hours. If the turkey floats to
the top, cover it with plastic wrap and weight it down with a plate and cans to keep it completely submerged in the brine. Note: You may halve or double the recipe. The important thing is to prepare enough brine to cover the turkey completely.
To roast: Remove the bird from the brine
and drain well. Pat dry. Follow the accompanying Best Way Brined Turkey instructions for roasting.
BRINED TURKEY GRAVY
INSTRUCTIONS: Pan juices from a brined bird may be saltier than from an unbrined one, so you may not want to use all of them. Strain the pan
drippings from the turkey roasting pan into a freezer-proof container.
Cool the drippings, then freeze them so the fat will rise to the top and harden. Meanwhile, combine equal amounts of unsalted butter and flour (about Ý cup of each). Cook this roux over medium heat, stirring, until
it begins to look grainy, about 3-4 minutes. Heat about 3 1/2-4 cups of turkey stock or chicken broth or equal amounts of water and stock in asauce pot. Whisk in a bit of the roux and bring to a simmer to thicken. Add more roux, whisking, until the gravy thickens as desired. (You may not need all the roux; any leftover can be refrigerated or frozen for later.) Remove the pan drippings from the freezer and discard the hardened fat off the top. Add the drippings to the gravy, a tablespoon at a time, to balance the seasonings. Add herbs, wine or pepper to taste, as desired.
Dry brining with salt works really well.
This method works great.
salt 1/4-1/3c salt put inside and outside turkey. Let sit uncovered in the refrigerator on a rack uncovered overnight. 5hrs before roasting take out and rinse, put bk in refrigerator and let sit uncovered for 4 hrs (air dry)This method will produce as moist a turkey as brining with liquid.
This method works great.
salt 1/4-1/3c salt put inside and outside turkey. Let sit uncovered in the refrigerator on a rack uncovered overnight. 5hrs before roasting take out and rinse, put bk in refrigerator and let sit uncovered for 4 hrs (air dry)This method will produce as moist a turkey as brining with liquid.
I thought the brine needed to be cold when the meat was put in.
I've used Alice Water's recipe before with 1.5 gallons of water. After the salt and sugar were dissolved I filled a gallon container with ice, added enough water to reach the gallon mark and then added it to the brine. Stir until the ice melts. The brine will be cold enough to add the meat.
I've used Alice Water's recipe before with 1.5 gallons of water. After the salt and sugar were dissolved I filled a gallon container with ice, added enough water to reach the gallon mark and then added it to the brine. Stir until the ice melts. The brine will be cold enough to add the meat.