Cook's Illustrated (Nov/Dec 2014): this popular cook book gets into the science of recipes. In a 4 page article they ordered about 15 heritage turkeys, from 6 different breeders. They tried different recipes, explaining that the long legs and smaller breast cook differently than traditional turkeys. They explained what a Heritage was, and that the slow growth (28 weeks compared to the commercial 12-14 weeks) contributed to the results; tasters said their was world away from the traditional birds-buttery, incredibly satisfying rich flavor, silky. Pricy - from $85 for a 10lb bird, to $167 for a "7 to 14" lb, the favorite, from "Mary's free range Heritage Turkey in California. The 1st and 3rd place winners were from Standard Bronze turkeys (from Frank Reese breeding stock). MY QUESTION: are heritage CHICKENS superior in flavor to other meat birds?