I have three turkeys I got in May. Two toms and a hen. I haven't exactly had them on "fast track to fat" plan: more like finisher, scratch and corn mixed together. They keep putting on weight. Theyre now easily..Without weighing them, somewhere in the upper 20's. And we have a HUGE PROBLEM...BOTH WHITE TURKEYS (a tom and then hen) are CRIPPLED. The tom's leg in the last couple weeks has started turning at a funny angle. He's been getting around okay, but I knew his future didn't look good. I went down to feed today and his leg is completely a BAD angle. Like it looks painful to walk, and he really struggled and fought just to stand up.I don't want him to suffer. I've called ALL THE game processors in this small town and NONE WILL BUTCHER A TURKEY OR TWO! NONE! I even called the meat processor that processed my 4-H steer a couple weeks ago, and even they won't do it. So I'm going to have to do this myself. HOW DO I DO IT? I'VE ALWAYS A BEEN A BIT OF A SOFTIE. I'VE NEVER (intentionally anyways) KILLED A BIRD. I DON'T WANT TO USE THE SLIT THE THROAT METHOD. I'D LIKE SOMETHING REALLY FAST I DON'T HAVE TO PUT TO MUCH THOUGHT INTO for killing. What equipment do I need? I sort of doubt my 9 year old sister will help me, so it's gonna be all me. So far I figure I need a rope, large pot for scalding and a butcher knife. CAN I SHOOT the turkey in the head? or is that bad for the rest of the meat? PLEASE HELP!