ok, as I understand there are many recipes out there and not so many for heritage turkey. I did gather a few tips though. do not brine the turkey, the dilution of water will take away some partial flavor. which does make sense, that can use dry bring method of salting 24 hours. but all is not needed due to the extra fat that exists on a heritage turkey vs a bb bird. so for that part I do recollect that after slaughter to soak in salt water to remove blood, is there alternate methods to achieve same results without soaking? Also as I gathered that a heritage turkey cooks at lesser times than a regular supermarket bird, was it 1/3 less time? would a older bird naturally be tougher meat, say 18-20 months old, than younger heritage turkey? I heard that the older is moister? What is best temps to roast? covered or uncovered?