Friday, November 7

Whole Foods Diestel Natural Light/Dark Meat Boneless Turkey

With the holidays approaching, my food samples this quarter courtesy of Whole Foods included the Diestel Natural Light and Dark Meat Boneless Turkey. The roasts vary in weight but I would say mine was about 5-7 lbs. They retail for $34.99 at Whole Foods stores.

The Diestel turkey is gluten free, hormone and antibiotic free, and humanely raised. Diestel has been a trusted brand for turkeys in California since 1949.

My photos turned out blurry so here's a stock photo of a cross section of the roast. My roast didn't have all white meat in one section and all dark in another. In reality the sections are a little mixed and more like marbling of colors. Here are directions to roast the roast. It takes much less time than a bone-in turkey and yields pretty much the same result.

·         How much is the roast per pound and how much does the roast generally weigh? Generally speaking with a 350-degree oven it will take about 45mins-1hr. Be sure to place a little broth or water in the bottom of the pan.
·         How long to store? We would suggest enjoying the roast specifically for the holiday. The roast is best enjoyed 3-5 days after it is picked up.
·         How many people do they serve? The roast can comfortably serve 4-people. It is a perfect addition for a small gathering or just a little extra meat on the side.

For more information, check out the bottom of this page

I overcooked my turkey and it turned out a little dry so here's a quick tip for how to fix dry turkey. Cut the turkey pieces and put them into a casserole dish. Pour in the turkey pan drippings and toss it around for even coverage. Pour in a can of chicken broth, cover with foil, poke holes at the top and put it back into the oven on a lower heat like 300* for 20 more minutes. I had already made the drippings into gravy when I cut the turkey and realized it was dry. I still put the gravy into the casserole dish. This helps moisten the meat a bit more. I learned this tip from Google.

Whole Foods also gave me a gift card to purchase sides for the meal. Here are the experimental new Thanksgiving sides I tried.
Thinly shaved Brussels sprouts tossed with olive oil, salt, pepper, shaved parmesan, and topped with caramelized almond slivers. A healthier alternative to eating Brussels sprouts.

Phil made mashed potatoes with organic potatoes and milk we bought at the store. He added chopped garlic as well as whole garlic pieces on top. I'm happy to say it was one of the better items of this dinner.

I tried a new cornbread recipe that had corn and sour cream. It didn't turn out so great so I won't be sharing the recipe. 
I also made some of Ina Garten's ever so popular roasted tomato basil soup pictured on the top right. Here's the recipe. If you love tomato basil soup, make this. It's so easy. I actually preferred it without putting it through a processor. You'd have to eat large tomato chunks at that time but the soup is clear and light vs heavier like when you blend it. But the taste is good either way.

If you're interested in a low key Thanksgiving dinner this year for a group of 4-6 people, the Diestel boneless turkey is a great time saver. It's very simple and you won't have to worry about dressing and seasoning it. I took the liberty to try out some non traditional sides. Although the cornbread was a miss, the salad and soup were great. Make sure to stop by Whole Foods this year for your holiday needs. 

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