I thought I was catching two young heritage toms this morning to butcher for Thanksgiving. After killing, I realized that one of them was one of my breeding stock hens. My hens are banded, but apparently this one had lost its band. Now that she is in the fridge, I was wondering if she would roast OK anyway. Has anybody tried? She had a nice layer of fat which should be tasty. I just don't know if they get tough. I had a friend once who had an 18 month-old broad breasted tom butchered, and the processor said that turkeys don't get tough like chickens. True?