i've only had two roosters one at 5 months the other at 6.
haven't tried a naked neck.
dorking roo, marans roo, bresse roo, isbar roo, dorking hen, bresse hen, marans hen, freedom ranger hen, cornish cross hen, alaskan pheasant and a few odd mixes that turned out to be roosters all around that same age.
by wild i mean darker and earthier (think mushrooms) vs sweet and white like a bresse or dorking.
everything else was somewhere in the middle of that spectrum.
i'm thinking if i crossed a dorking to a bx it would taste like a pheasant.
i have that cross in the incubator right now along with bx x bresse and bx x la fleche crosses.
on the roo, not a lot of breast meat, a few nice slices, but tons of leg meat and all the meat breaks down nicely for eating and doesn't require picking or pulling.
careful not to overcook or heat any higher than 325 deg.
rest covered tightly for a min of 30 min.
I don't salt until after cooking or use an fat except cavity fat to brown before roasting.
no garlic because it dulls your taste buds so you can't taste sweetness... just my pref.
serve in its own juice with a hint of dijon stirred in.
one young roo can make 8 quarts of stock too - 4 qts from the head and feet and 4 more from the carcass after eating.