So, I'm trying to compile some information for butchering a wide variety of poultry. There isn't much in the way of information online to be found. I realize that butchering a chicken that is over 6 months, or so, old makes it a tough meat. I am wondering how age affects geese, ducks, quail, pheasants, and turkeys. At what age do they start getting too tough to enjoy as fried, roasted, or cooked in anything other than a crockpot or pressure cooker? I am interested for two reasons... 1. My mom has dentures and loves fresh, home grown meat. Tough meat is too hard for her to eat. 2. Many breeds of poultry do not reach full weight until a year old, or more. I wish to find the "sweet spot" of butchering to get the most out, without sacrificing the tender goodness too much.