This is my first year growing my own bird and I am really excited but I also don't want to mess it up. In the past we have fried the birds, but depending on the weight after butcher he may be too big to fry and I was not sure if Heritage birds would be good fried since they tend to have less fat. He goes to freezer camp on Thursday so I have a week, do I just age him till early next week then brine? I know Turkey isn't complicated to cook, and I cook a ton, but there is something about this being our first bird that makes me what to do it perfect. Thanks for the help.