I have a question: We raised a few BBW turkeys this year, started them on 22%, 18 weeks %16% and then at 22 just straight corn. We got one processed the other day, let it rest in the fridge for four whole days, smoked it and it was as tough as LEATHER!! WHY??? I figured I wouldn't have to brine it bc it was smoked but I'm not sure. What else can I do to make them not taste like rocks?! I'm having family over this weekend and they're expecting yummy home-grown turkey! Also, the processed bird had huge veins on it's skin, you never see that in store bought birds, why is this?