the meat is a big hit with rob banworth of banny's cafe in nearby sonora, who, like many, has figuredhere's more to turkey than roasting it whole for the whole holidays, which is good news for the diestels, who plan to maintain their long ranching tradition. >> and so it is exciting when chefs take interest in using turkey in dishes that are nontraditional, nonholiday meals. it's to show that the application of turkey tenderloins, ground turkey, turkey sausage can take the place of, um, other proteins and be very tasty in dishes. >> welcome to disney's grand california. i'm andrew sutton. i'm the executive chef for the napa rose restaurant, and i'm gonna help make the holidays a little bit more easy. nothing's more intimidating than a turkey, believe or not, even though it's just laying here on this bench. but this is a beautiful american bronze turkey. but sometimes they can be intimidating. how many minutes do you put it in the oven for? how long do you cook it? can i get the dinner on the table in time? well, i got the secret for you. this is gonna work out really slick. this is my