This is my first year buying a Heritage Breed turkey and I'm wondering if they are supposed to be prepped and cooked differently than their frozen counterparts.
Last year, I bought a normal Whole Foods free range turkey and it was frozen and I made it using Tom Colichio (sp?) Herb and Butter turkey recipe - it was very nice.
This year, I'm wondering about brining (do you not brine fresh killed birds? it my bird considered "fresh killed" even though it is vacuum packed?)
I need some serious help from the turkey-gods that abound on Chowhound!