So I just tried my first heritage chicken, a 3.6 lb. naked neck (well, it was actually labeled 'turken', so I'm guessing it could have had anything thrown into the mix...it was likely one of the hybrid hatchery turkens). Over the last year, I purchased a Conish X, red ranger, and now the NN from the same family to get an idea of what I want to raise. I cooked all three birds using the same method for the sake of comparison. The Cornish X had a better texture than a store bought bird, but tasted the same as a store bird (bland). The red ranger has been our favorite by far so far with a firmer texture and delicious and rich flavor. I've never ravenously craved for seconds of roast chicken until that bird! Tonight, we roasted the turken. I was surprised to find that the turken was just as bland tasting as I find the Cornish Xs to be. It was buttery tender, a bit more put together than a Cornish X, but nothing like the firm bird I was expecting. The dark meat wasn't any darker than the red ranger. The turken did have the long, trim build of a heritage bird, but shorter legs than I was expecting. Everything I read had me looking forward to a firm bird with even more flavor than the red ranger. Pretty dang disappointed! So, do you think it was just butchered young? Were commercial meat bird lines likely thrown in? Any ideas on why I essentially ended up with a thin Cornish X?