We finally found a local bird farmer that doesn’t favor grain fattened, plumped beyond flavor turkeys.  Cris and the kids picked up the live birds and we let them spend a few days in the garden with the chickens before they met their maker.  They were quite chatty and responded ardently to conversation.  (Camille is particularly good at speaking turkey;  a talent she no doubt inherited from her father.)  The male and female were two different heritage breeds.  We looked up our favorite recipe from the 90′s, Brined, Roasted Turkey with Apricot Sage Gravy.  My very careful calculations (miraculously) resulted in cooking times that were spot on.  Everyone agreed that it was the best turkey ever!