How do you cook a turkey?

Modern animal husbandry has resulted in significant differences between wild turkeys and commercial farm animals. Broad-breasted varieties are prized for their white meat, fast growth, and excellent feed-conversion ratios. Broad-breasted varieties are typically produced by artificial insemination to avoid injury of the hens by the much larger toms and because the physical changes resulting in broad (double) breasts have also rendered most males incapable of natural mating. Modern commercial varieties have also lost much of their natural ability to forage for food, fly, walk normally, and to escape predators. For this reason, many non-commercial hobbyists as well as organic farmers grow "heritage" breeds such as the Royal Palm or Naragansett -- varieties traditionally grown on farms prior to the advent of large-scale agriculture. Heritage breeds do not grow as quickly as commercial breeds and are single-breasted and thus have less white meat. Their meat has a much stronger turkey taste and does not require flavor additives or brining. Heritage turkeys are disease resistant, strong flyers and foragers, and can mate naturally and raise their young successfully.