Hello all! I want to have a few Royal Palms butchered. Other than one single post on here (https://www.backyardchickens.com/t/811117/what-to-do-with-4-royal-palm-turkeys) and Slow Food USA (http://www.slowfoodusa.org/ark-item/royal-palm-turkey), there is not a whole lot of information on using them for meat. I would like pictures of other Royal Palm carcasses or dressed birds. I would love to know what they taste like in comparison to supermarket turkeys most people are familiar with. Is there a magic age of when you should butcher them? Any information is very helpful!