Is the taste of an expensive heritage turkey worth the price difference?

Today’s L.A. Times has a story in the Food Section on results of a taste
test of three different types of turkeys that were roasted in the Times'
test kitchen: a brined, free-range, hormone-free turkey; an unbrined
heritage turkey; and an unbrined standard supermarket turkey. It was decided
to to brine the free-range turkey because it has become a popular practice
with a growing number of serious home cooks.

http://tinyurl.com/vqz2

Interesting test but I think a more valid test might have been a brined and
an unbrined sample of each variety. All the heritage turkeys are sold out
for this year. When they were available for order, I saw prices that were
more than twice the per pound cost quoted in this article.

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