We butchered our Blue Slate and Bourbon Red toms this weekend. We wanted to let them grow for a couple more months, but they were ganging up on my roo and were going to kill him. It was the first time DH and I had butchered anything and it went pretty well. Not too shabby for a couple of former city kids. I knew they were young and skinny yet, but was surprised at just how different they looked than the Thanksgiving turkeys I'm used to buying. Their breasts are tiny (no surprise since they weren't BB) and they have very little fat on them. I'm not sure if the standard roasting process I use will be the best use for them. Do y'all have any ideas? They ended up being 12.5 and 15 lb after processing.