So I have 5 heritage turkeys this year (Royal Palms and Buffs and Slate) and I'm going to be selling them dressed, ready for Thanksgiving. I'd like to process them this weekend. How bony are they supposed to be? I only have experience with the broad breasteds, so I want to make sure I'm not shocked when I pluck them. The buffs and slate are fully grown I thin (I hatched them in early April) and they don't feel very meaty in teh breast. Is that normal or do they need more time? They're eating too much and I'd just like to go aheadn and process them, but I want happy customers too. Do they put on meat as they grow or do they grow and then "plump up"? I know they're not going to look like the broad breasted, I just want to make sure I don't process them too early. Thanks!