Tender subject here.LOL. Never having raised heritage turkeys for the table before is there a specific diet reccomended during the final weeks for a table bird. Also is keeping them in a pen as opposed to free ranging useful in getting a tender juicy bird with a little fat on him/her. My LOL on this post is half crying because I am not entirely sure that I will be able to eat these guys with how attached I feel. On the other hand what will I do with 15 or 20 adult Turks that will start breeding next spring? Good fun problems to have I guess.