I've read repeatedly that the preferred carcass is a white feathered bird because the carcasss is very clean looking. It lacks the dark pigment left around the shaft area of the feathers of dark feathered birds. If you sell meat turkeys I'd like to hear what your customers prefer and why? The red burbon looks reddish and white--does it pluck clean like a white? Or some black pigment, but not as much as the more typical dark birds like the bronze? HOw does the carcass of a Naragansett look? For some reason, I'm fixated on this breed; I like the close to wild turkey look and Naragansett Bay is just south of me; maybe people would buy a bird with local ties to southern New ENgland. ANy thoughts on this ??