I remember the "free range" turkeys my grandmother used to cook, and they were always dry and a little gamey tasting.
Back when we had a good assortment from our local grocer, there were all kinds to choose from, and I agree that the fresh ones are probably a little better than the frozen.
I just buy whatever's on sale. Several stores have generic brands on sale for .68 a lb. right now. I usually buy a couple 12-13 lb hens and put them in the freezer for later. For Thanksgiving, though I like a 20+ lb tom.
They always turn out delicious. If I do them in the oven, I cook them loosely tented with foil, breast down so the fat from the back drips down over the breast, then turn them over and brown the breast. If the oven is full I put them in the big Hamilton Beach Roaster. Only drawback there is that they actually steam, so you don't get the crispy crust. Kim also cooks turkeys...smoked or deep-fried. Those are very yummy!