Cooked my first Diestel turkey this past weekend - with very nice results. I usually go for a bargain bird and brine it with good results but this time our friend bought the Diestel bird (16 lbs). We were all busy doing other things so we decided to do a simple preparation - no brining. I did season the bird well, inside and out and basted with a sage butter. Also cooked this at 250* and kept a bit of liquid (water) in the bottom of the pan. At 250* we're talking about 20+ minutes a pound. I turned it up to 425* for the last 25-30 minutes to get some nice color on the bird. Brought the breast meat to 165* - the leg was also at that temperature. The breast was perfectly cooked and moist....the thigh was definitely pink and very juicy....I cut off the thigh and nuked it for a minute and it was perfect. The drumstick didn't need more cooking. Diestel turkeys go for $1.99 / lb and are free range, w/o hormones, etc. Definitely a nice turkey. I stuffed the cavity with an assortment of fresh herbs and a lemon ( poke many holes with the point of a paring knife) .....cooking at a low temperature results in a very tender and moist turkey - plus we could leave for a nice walk and not worry about returning to an overcooked bird.