 One of the most amazing things about growing a local turkey is that they have a lot of personality. Bourbon reds are like little puppy dogs when I feed them. When I go, you know, they call at me. When I hit the farm, they know that I'm there and they talk to me and they follow me around. They're almost like pets. From cooking standpoint, when you have a local turkey that's sprung with little love, they'll have an extra fat layer. So that sounds like that's going to be really high calories, but what that means is as it cooks, it's just so much moisture and rich than what you're getting with a commercially produced turkey that's grown on a large agribusiness farm.