Okay, so it looks like we're going to be cooking a heritage turkey for the first time this T-Day.
Is there anything in particular I should know about cooking a heritage turkey? I know that grassfed beef cooks differently than grain-fed beef, but do different kinds of turkeys need different handling? Just so you know where I'm starting from, the tried and true method we've been using is cooking a fresh, "natural"/organic turkey using the Weber (not to smoke, just to roast, with a slight smokiness). Oh, and I don't care what the food safety fanatics say, I cook the stuffing in the bird!