So, what is the point of eating heritage meat? We eat them to keep them alive. Back in the early days of American agriculture (mm, let's say mid 1800's to mid 19's) farmers developed all sorts of varied breeds of livestock, well designed for their own purposes... meat, milk, eggs, etc. As factory farming became the norm these breeds were replaced in commercially profitable... breeds of turkey that can't even mate naturally because they're so deformed by breeding for profit. The heritage breeds are historically important, imo, because they represent a connection to a wiser time of food production, when people were truly part of a natural cycle and not stretching the limits of nourishment really means.
And so, with that I have embarked upon cooking my second heritage turkey. I've modified the recipe I used for Thanksgiving, mostly out of necessity. I think my subs serve the same functions.
I processed a giant clove of garlic, rosemary, butter and some malta (soft drink, original recipe calls for maple syrup) and rubbed that all under the skin of the butterflied bird. I laid her on a bed of cut leeks, on a broiling pan, and tucked some leeks in her cleavage. I've got a giblet stock with leeks, sherry and malta, plus a glob of the butter stuff to baste with. It's in a 425 oven with oiled parchment over top.