Mostly, I think, it's in how you cook it. Most people only make it once a year, so they're not that practiced. The farm obtains day-old turkeys from a commercial hatchery. They spend the first part of their lives in brooding barns, where heat lamps are lowered down for them. It ain't Mom, but it keeps them alive.
Feed is pumped into long troughs.
After a week or so, slots on the side of the building are opened, and the turkeys are free to move between the building and the outside. The Grim Reaper's Day Job Ruben and another worker herded the turkeys to a holding pen at the front of the barn. To coax them forward, they used long poles with long plastic streamers at the end. From my sunny view outside, they each looked like the Grim Reaper moving through the dim barn. Once the pen was filled, they grabbed the turkeys by the neck and hurled them into cages.