Diestel says the turkeys raised by her family outside Sonora enjoy a humane, free-range environment. They drink pure mountain water and are fed a wholesome, low-fat vegetarian diet of mixed grains. The couple's business continues a family tradition. The ranch was started in 1949 by Tim's father, Jack Diestel. He learned the turkey trade from his uncle Ernest Bottini, whose 400-acre Sierra Foothill ranch began in the 1920s.
Turkeys fill a niche in the food world.
We're selling more turkey throughout the year now than we ever have before. The company's sausage line gets much of the credit. Diestel says the links can be used in any sausage recipe or simply popped on the barbecue. Remove the lid and saute until the water evaporates and the sausages are browned. One of Diestel's personal favorites is to cook Smoked Italian Turkey Sausage skewered between pineapple and red peppers, brushed with teriyaki sauce and baked for 10 minutes at 400 degrees.