Page 46 - Turkey Book from Meathead

Sometimes you can buy truly fresh turkeys with no ice crystals and no purge from a farmer or specialty butcher who has chilled them to between 32°F and 38°F. You may be able to find truly fresh turkeys raised on farms, especially Amish- owned family farms. Amish farmers don't use electricity so their birds aren't processed on fast moving disassembly lines and the birds aren't up late surfing the net and doing things that get them overexcited. They're plucked and cleaned by hand and are largely free of pinfeathers.
To get a truly fresh turkey, usually you have to order it and the butcher or farmer will give you a pickup date. Get the feet. They are loaded with collagen and are a welcome addition to the gravy.
The problem with fresh birds is that, when an animal dies, the muscles can't get the blood laden oxygen they expect so they get sti. This rigor mortis usually sets in within an hour or so, and it doesn't go away until about 12 hours later, so you don't want to eat a fresh killed bird. Wait 24 hours.