Like this? http://www.google.com/products/cata...=X&ei=K1TaT4GoNILE2wW3h6DRBg&ved=0CIUBEPMCMAIzoowemama, I process my own birds a lot. A turkey is easier to get your hand in, but harder to heave around and scald. I'm still keeping my eyes out for a ten gallon stock pot for that, or a 35-gallon drum that I can cut down to use as one. I can sort of scald my heritage turkeys one end at a time in my five gallon pot but the broad-breastfed varieties just get too big. I can't even fit them into my killing cone, and have to use the hatchet. If you raise your own Cornish crosses, they get much larger than the grocery store chickens, to ten or twelve pounds. I have a few entries about poultry processing on the blog I link to in my signature. The flavor difference is amazing. I've got a batch of Jumbo Pekins ready to go now, which will be a new one for me. I'm going to try waxing them when I scald them for the first time.
Holy moly that's a price tag!
hehe
