O.K. We got some turkeys about a year ago last July. Supposed to be two different hatches of White Hollands but turned out to be some BB Whites and Midget Whites! The BB Whites developed health problems and got processed. The Midget Whites did O.K. and the lone hen went on to hatch out 9 poults on easter of which 8 survive and are thriving. Since I didn't need all 4 of the original toms as breeders I decided to process 3 of them. They were about a year and a half old. Processed as usual with resting time of 5 days refrigerated.
Today I cooked the first one. It was horrible! Besides the dark meat being so tough you couldn't chew it, the flavor was AWFUL! It didn't even taste like turkey. The breast was fair, but I've been hearing so much about the flavor and eating qualities of Midget Whites and heritage birds for so long that this was such a complete disapointment!
I know the bird was old, but I thought I read on here that a lot of people keep heritage birds to "a year or more so that they can develop a nice fat cap." Did I feed them the wrong feed? I cooked it low (275) which should have tenderized it but was that wrong too? Are Midges just fowl tasting fowl and should I stick to BB Whites or should I just s%@# can the whole self-sustaining thing and just buy Butterballs?