While most Americans reserve their turkey carving skills for the annual Thanksgiving feast, one industry executive has made the golden-roasted bird a regular fixture on her dinner table throughout the year.
Heidi Diestel, whose family operates one of the nation’s prominent turkey farms, approaches the traditional holiday centerpiece with a different perspective than the average consumer. For her, turkey represents not just seasonal tradition, but a premium protein source worth enjoying beyond the November holiday.
“I never get tired of eating turkey because the way we raise it is healthy and has a lot of flavor,” she said.
Diestel’s comments highlight a growing trend among specialty poultry producers who emphasize quality raising practices as a key differentiator in an increasingly competitive market. The turkey industry has evolved significantly in recent years, with many farms adopting enhanced animal welfare standards and sustainable farming methods to meet changing consumer demands.
The executive’s year-round enthusiasm for turkey consumption reflects broader industry efforts to position the protein as more than just a holiday staple. Turkey producers have long sought to expand beyond the seasonal sales spike that traditionally drives much of their annual revenue, promoting the meat’s nutritional benefits and versatility in everyday cooking.
As Thanksgiving approaches and millions of families prepare for their annual turkey preparations, Diestel’s perspective offers insight into how premium raising practices can transform a traditional holiday dish into a regular dietary choice for those who prioritize both flavor and farming methods.
