Tender tips for a free range turkey?

[DB_Tex]

I am completely unprepared!
Of the birds I intended to slaughter for fall (BBWs) one of the 4 month old toms is about 8 lbs lighter than the others and developed a limp in the last two weeks that has only gotten worse, today he didn't want to walk, just sitting in the grass under the arizona sun.

Far be it for me to let a delicious bird suffer, but I'm not completely prepared for anything special I'll need to do in processing to ensure we have a great table bird (Even if he'll only be 10 lbs.)
We've done many ducks before so I'm familiar with the process--- but is there anything else I need to know? I was planning on resting him in the fridge for three days, after a dry pluck. Should I brine him? at 4 months I don't think he'll be all that tough, despite being free range. If so what do I brine him in?

 

[psittacinekane]

Brine Solution around here is:

Water (we brine our poultry in a large cooler, by the way)
Brown Sugar
White Vinegar
Sea Salt
Fresh Dillweed
Lots of Lemon and Orange Slices
A pinch of Chilli Flakes

I can't give you exact measurements, because I just eye-ball it depending on how many birds I'm doing. Taste the brine before adding the birds. You're looking for pleasant sweet/salty. Boil the brine mixture for 10 minutes, and then chill well for a good 24 hours prior to use. Pour to cover all birds and move your turkey around so that the cavity is also filled with the solution and there are NO air pockets. If any flesh is left exposed, add additional icy water.

Of note: Remember that brine solution will reduce cooking time...sometimes significantly. So remember to check your temps during cooking.