OK, I have now cooked the two Royal Palm turkeys I raised this past summer. The tom was served as Christmas dinner and everyone agreed it was the most delicious turkey they had ever had. The hen we smoked and served to guests at our New Years Day open house and it was pretty much picked to the bone. Neither of them were very big (12lb tom and 6lb hen) but their deliciousness made me want to raise some turkeys again next summer. While the Royal Palm were tasty, I'd prefer something that put on a bit more meat during the same time period. I'm thinking Narragansett or maybe Bourben Red but I will tell you that I'd be willing to sacrafice some size for amazing taste. What do you folks recommend?