In past years of raising turkeys, I've had several customers tell me that my turkeys had more meat on them than did commercially grown confinement birds of similar weight.
So, I've decided to perform an experiment.
Step 1: I plan to purchase a turkey from Wal-mart that is approximately the same size as my own.
Step 2: I will cook them both according to the instructions on the Wal-mart turkey, so as to keep everything as comparable as possible.
Step 3: Once cooked, I will let them cool, de-bone them, and then weigh the meat.
Step 4: I will divide the final product by the original weight to come up with a percentage.
I expect the Wal-mart turkey will have a lower percentage of meat on it than mine, due to water weight cooking off. If this is the case, I would say that the butchering process is the difference.
Another thing to think about, is that my turkey may be more nutrient dense. Pastured turkeys that get to consume a myriad of different goodies, could result in meat that satisfies your hunger faster.
Perhaps a combination of the two points above are the reason I've had reviews saying my turkeys had more meat. I am excited to try this out and see what kind of results I get!