Baste a Better Bird

 For so many, the turkey is the anchor of traditional holiday meals. You wouldn't want to entrust such a big job to a bird that's been treated unkindly and with hormones and antibiotics, would you? Our Meat Department is proud to bring you the finest turkeys this side of the Mississippi. We have two options for turkeys this year and they're both wonderful. While we aren't doing special orders for birds, we'll have plenty of turkeys from both Diestel Turkey Farm based in Sonora, CA and Joy of Country Farms in Pomeroy, WA.

Diestel raises their turkeys with access to the outdoors and sources the highest quality feed, which is milled directly on their ranch. Founded in 1949, they still use the same "family secrets" today to produce the best tasting birds around. Interested in their family secrets? Keep reading!

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Family Secret #1: Walk the flock everyday. They pay close attention to the health of their birds by spending time with them in the fields. Family Secret #2: Concentrate on the health of the birds. The free-range environment allows the birds to get plenty of exercise and fresh air and eliminates the need to administer antibiotics. Family Secret #3: Don't rush things. They give their turkeys time to develop flavor naturally with a wholesome, 100% vegetarian diet. Family Secret #4: Never compromise on quality. They don't take shortcuts and their attention to detail reflects their commitment to bringing you the highest quality turkeys. To learn more about Diestel click here.

In addition to the turkeys from Diestel, we also have birds from Joy of Country Farms, located just 64 miles from the Co-op.Produced by the Schwindt family, the turkeys from Joy of County are raised with incredibly strict criteria, ensuring that their customers enjoy a healthy and sustainable Thanksgiving meal. They raise heritage bronze turkeys, which take longer to mature and are more expensive to raise, but the taste and quality far exceed commercially raised birds. They are delivered fresh to the store, never frozen, and are treated with respect (meaning no debeaking or wing-clipping).

Keep reading for tips on roasting your best bird yet!

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APPY HOUR: Aubrey's Holiday 4-Cheese Ball

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Aubrey is infamous around our Co-op for two things: her sassy sense of humor and her holiday cheese balls. People travel from miles around (well, staff flock from their respective departments) to dig into these savory treats she makes every holiday season. And now, Beet Box readers, we're sharing one of the recipes with you!

One of favorites (she makes 4 different kinds!) is the four-cheese version that is salty and savory and the perfect addition to your holiday entertaining. We serve ours with crispy slices of housemade baguettes, but you could use anything your heart desires- gluten-free crackers, pretzels, your fingers?

To make this cheese ball you will need:

2 cups parmesan, shredded – reserve ¼ cup 4 cups swiss cheese, shredded 5 cups white cheddar, shredded 24 ounces cream cheese, softened ¼ cup shallots minced – reserve half 2 tablespoons garlic, minced 1 tablespoon olive oil ½ teaspoon Worcestershire sauce ¼ teaspoon salt – or to taste a couple drops of your favorite hot sauce ¼ cup parsley – minced and reserve Small handful of pecans – finely chopped and reserve

In a large bowl, mix together all ingredients until well incorporated. Take reserved items and mix. Form your cheese ball(s). Roll through the reserved mixture and serve.

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