Grade A turkeys are of the highest quality. They are meaty, have well-developed layers of fat, and are nearly free pinfeathers, bruises, cuts, tears and broken bones. A fryer-roaster turkey is under 16 weeks of age. Most experts agree that a hen turkey is a better buy than a tom. Hens are generally weigh less than 16 pounds and a tom turkey is usually over 16 pounds.
Toms are larger with larger bones and less edible portions.
However, age not gender is the determining factor where tenderness is concerned. Wild Turkey Wild turkeys differ from their domestic counterparts. Wild turkeys run and fly so they have much less fat and have a tendency to be very dry when roasted. Exactly how to cook a wild turkey depends on its size, its age and whether it has been plucked or skinned. Most wild birds benefit from a moist heat method such braising or using an oven cooking bag.