Several weeks later, we defrosted Mr. Thanksgiving and he graced a wonderful celebration. He weighed 18 pounds, even without the outsize breast that's the trademark of factory-farmed turkeys, and was a pleasure to cook, remaining exceptionally moist and tender. Concerned that this leaner-than-usual turkey might dry out, I covered it with cheesecloth during roasting and basted frequently. But thanks to a thin layer of yolk-colored fat under the skin of the breast, the bird seemed to baste itself and gained a delicate aroma and flavor reminiscent of lobster. All our guests joined me in voting for the Bourbon Red as the richest tasting turkey, by far, we had ever eaten. We look forward to the increase of this bird, in numbers and popularity, all over the country, as well as in our own backyard coop.