I raise both CXs and BBWs for meat along with a few heritage turkeys for fun and a lot of egger chickens. The CXs are kept in a separate high-fence one acre pasture because they're incapable of defending themselves from the chicken pecking order. The BBW turkeys, once they're the size of an adult chicken, are integrated into the CX flock. I've never had a turkey harm a CX but, then again, the CXs aren't around for long. Both get the same high protein meat birds feed and are basically grazing on the pasture all day.
I buy the chicks and poults usually in March or early April. I plant a mix of purple vetch, field peas, clover, fava beans, millet and sunflowers at the end of winter and usually put the birds on it around the end of April or early May. The turkeys will forage with gusto but the CXs will only eat what they can reach from where they're sitting.
The CXs size up quickly and are ready to process in 8 or 10 weeks. The turkeys get much bigger, of course, but need at least 4-5 months to reach butcher size. I just processed 3 more BBWs this weekend and the smallest was 28 lbs live weight at 6 months. I have one BBW left. She's huge, probably 35 lbs with feet that leave dinosaur-like tracks in the mud.
My two cents is that 10 easily handled CXs that are table ready in 2 months is an easier project than 2 BBWs. Faster and easier to grow out and faster and easier to process. The boneless/skinless breast halves of the BBWs I butchered weighed 3 lbs+ each. We ended up with a little more than 15 lbs of ground turkey and 25 lbs+ of breasts and thighs. The CXs I processed a few weeks ago ended up as carcasses weighing between 5lbs +/- and 7.5 lbs +/-.
I keep the necks, livers, gizzards and hearts separate for making gravy. I simmer those bits in the grease and juices from the roasted bird, then add s&p, cream and corn starch.