This was my first year with the stinkers and the experience was great here's a quick run down: I started with four poults all a week apart. Black Spanish X Blue slate (so slower growing and not double breasted) I was hoping for two boys and two girls, got three boys 1 girl. They were healthy and hearty from the get go, I just threw them out with the free ranging chickens. Didn't baby or coddle them. Fed them Purina Flock raiser from the begining on, they also get cracked corn, red wheat and table scraps. The youngest was the female and one day the three males loved her to death (I had no idea they would do that!). The three males were beginning to get quite . . . "randy" and were beginning to turn their attentions to the (very unwilling) chickens, rabbit and roos . . . the roos were particularly insulted by this. To solve our testosterone issue I traded one Tom for a hen on CL, and had the least good looking remaining Tom butchered (four months). We have since purchased another hen and she integrated easily, leaving us with one Tom and two hens for next years breeding season. They free range the entire place and roost in the trees, they require the least amount of care and concern of any of the animals. If anything they're too friendly. My husband was worried that they would bother his customers, but so far everyone is enjoying the show that the birds feel is madatory to put on for every single customer. That brings us to the one we butchered and froze saving to cook yesterday. I thought he probably wouldn't be too great, he was the scrawniest of the three and the carcass really looked like it was all bones, butcher weight was 12 pounds - a little smaller than I would normally buy in the store. I was expecting dry and a little tough. I couldn't have been further wrong! That boy cooked up to be truely the best tasing turkey I have EVER had! (although he didn't look like a Betty Crocker bird on the table) the flavor was amazing and it was the moistest, densest turkey meat I have ever seen. Also there was WAY more meat than it looked like, the breast was shaped different than commercial birds but there was just as much meat plus far more on the thighs and even on the back. It was really incredible. I am a great cook with a lot of experience, and I was just blown away by how amazing this was - I'm telling you if you have the room, raise at least one heritage turkey next year!