Tom -
It will help if you use a killing cone, or tie it up by it's feet on something sturdy. There are TWO big arteries you want to cut, one on each side. Using your hand, pull the feathers down on the neck, so you can see the skin well, then slice quickly and rather deep, using a VERY sharp knife or scalpel on both sides. When you hit the windpipe, you'll know to stop since you'll feel resistance. When you hit the artery, you'll know it right away, blood will pour out. Make sure you get both sides. Then I break the neck. I put the dull side (or the handle if it's not too thick against the back of the neck near the base of the head and quickly and forcefully bend the neck backwards over it. Some folks break the neck first. I find it easier once I've made the cuts, but I do it fast, as soon as I've made the cuts.. It takes quite a bit of effort on the turkey to break the neck, easier on the chickens. Hope that helps. I think there's a thread here on it. Try searching turkey butchering or chicken butchering. Pretty much the same anatomy.
