...and RealChef's info is very well done, imo.
As big turkey eaters here, (several times per year), we have
tried many brands and "varieties" over the past 25 years.
Some "free range" birds, back when we lived in NY, seemed
very good, but don't recall the brand. And, the variance from
the same brand, a couple times per year, was considerable.
Only in our opin, we have found the big breasts deal, (no pun,
)
from a quality name brand, to be more flavorful
if one doesn't
need/care about the drum sticks and all the dark meat.
And, fwiw, we grill ours most of the time: stuff the cavity with
a couple onions, spices, (not "stuffing"), place on a pan with
water and some vino, grill on the cheapazz Weber on M O M
until done, (via meat thermo.), pour your fave vino and delicious.
Here in western NC, the local gag&vomit grocery store chains
practically give frozen birds away...and, from a grocery friend
comes the warning that almost all commerical birds have been
frozen like bowling balls somewhere along the way as the "Regs"
are very vague on the frozen part; thus, most are frozen after
slaughter and dressing. The few "free range" birds here are
slightly pricey and when we press the farmer/seller, they are often
confused/vague about the organic part...what a surprise.
NEway, turkey is for more than just T-Day, imo.
I'll shut up...
BR,mD