We used to do Kelly bronze turkeys. You can buy them from the farm gate - find a local producer. We sold ours at £8.50pkg so you got a good sized one under £50. There are also other bronze turkeys these turkeys are far superior in taste too. Yes less breast meat but more fat would improves the taste ans makes it cook faster (3 hrs plenty). Make sure its been hung/matured. I killed and packed turkey has little taste and can be disappointing.
I also used to do geese, fab - but theres not a lot of meat (very rich meat so dont need lots of it). I kept the fat for months later for the roasties!
I dont know where you are based but if you ask around or google you can find a local farm? There is a farm called Madgetts on the outskirts of Chepstow - they do mail order.
I have read a lot about poultry rearing over the years and its pretty shocking. People have to reaslise that it costs to rear an animal on quality feeds with good welfare, the manhours that went into rearing and bedding them with barley straw (expensive) letting them out in the day to roam and then finding a local person to dispatch and hang became too stressful.
You can taste the difference with poultry raised in small numbers on a farm not a production unit.
Turkey crown is tastless and if its cheap then its prob a cheap raised bird - ie Bernard scabby matthews or imported from some doggy country!
You dont need to brine these types of turkeys as they contain a good level of fat. I always cook mine upside down for the majority of the cooking and flip over for the last 40 mins. My 14Ib turkey cooked for no more than 2.5hrs so that proves the quality.
Funnily enough we had a handful of the last christmas meat last week. I threw it into a curry. Its a good value meat if you use it wisely and boil the carcus too. All that food for dinner you only need a couple of thin slices otherwise the lucky dog gets it!