Glad to hear that! We like a golden brown crispy skin breast so we breast up. It's a juicy as anything out there because we stuff uber amounts of butter under the skin throughout the bird. And we stick to younger birds under 15lbs. These do not dry out like the giant ones do. If we have a houseful we have to make two or even three turkeys what with them being smaller.
10 - 12 LB is the ideal weight and age. Always FRESH and never frozen! This will be my first in many years not heading out to my friends farm and killing my own gobble gobble. So store bought it is 
Oh dear. If I met my turkey live first I'm sure I'd invite it over for a vegetarian dinner. Hypocritical I know but that is the Way of the City Girl. Never look your food in the eye
So
@Christmas Penis . How do you kill them? Does he let it go in the woods and you have to hunt it down with a rifle? Or better yet? Chase it down with an axe? Or is it more like chopping down your own Christmas tree where your friend holds it on a chopping block and you yell, "Hold still!", with an axe Ned Stark style? Then does does your wife pull out the feathers and de-gut it old-school style? Or does your friend provide that service like on a professional fishing trip? Tofu loaf is looking better all the time
Once when I was in the mountains in Julian above San Diego I saw a flock of wild turkeys. They were huge! And so beautiful. Not these weird white ones they grow for Thanksgiving
