SONORA, Calif. — Family, health, freedom and good fortune are all things to be thankful for this Thanksgiving but let's not forget to be thankful for the turkey and where it came from.
For many Californians, their turkey comes from the Diestel Family Turkey Ranch in the Tuolumne County foothills of Sonora.
Diestel Family Turkey Ranch is one the oldest continually operating family turkey farms in California.
“Our family has been growing birds in this county since the early 1920s,” said Heidi Diestel, a fourth-generation farmer.
November is their busiest time of year and the number of turkeys at the farm is limited, but Heidi Diestel said they keep a few birds around for customers to see.
“They are our show birds,” laughs Diestel. “They are lucky I guess.”
Diestel turkeys are organic and free-range, grown the same way Heidi’s great uncle Ernest did nearly 100 years ago.
“We keep a consistent corn and soy diet,” said Diestel. "Healthy food is one component to a happy, healthy bird, but what sets them apart from other turkey farms is the time between harvest."
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“These birds are grown and harvested just shy of six months,” said Diestel. “It’s actually twice as long as industry standard.”
Wild turkeys can live three to five years, but due to their diet, older wild turkey meat often tastes tough and gamey. Most Americans prefer the taste of younger farm-grown turkeys which the Diestel’s grow for Thanksgiving.
“We probably produce 100,000 to 150,000 birds for Thanksgiving,” said Diestel.
While 150,000 turkeys may seem like a lot, this Thanksgiving Americans will consume more than 40 million turkeys. Diestel focuses on growing quality turkeys that you can pick up at the farm. It just won’t be a show turkey.
“They will be packaged and ready to go,” said Diestel. “Cooking instructions are even printed on the packaging.”
Founding Father, Benjamin Franklin once wanted the turkey to be the American symbol instead of the bald eagle. He believed it was a respectable bird. So, as you bite into a drumstick or slice of breast meat, give thanks to the turkey who completed this traditional all-American meal.
MORE OLD SCHOOL GEMS ON THE BACKROAD: See one of California's last steam-powered sawmills in action.