I've seen quite a few posts about processing older hens but none about turkeys. What age are they considered "older"? (mine are heritage breed not BB) How would you cook them; low and slow or grind for turkey burgers?
I've never butchered an older turkey, but opinion amongst the turkey breeders seems to be that they are still tender roasting birds up until they are a year old.
Turkey burger is good. I think if you parted the older bird out and cooked the parts low and slow and used the meat for soups or enchiladas, that would be good too. I'm thinking that if you did the entire bird that 20 pounds of stewed turkey at one time might be a bit too much, but it doesn't take much time to separate a turkey into parts before freezing.