It depends on age and weight, but I prefer to slit the jugular from INSIDE the mouth.
http://extension.psu.edu/animals/poultry/topics/processing-poultry-and-eggs/home-processing-poultry
Try method 1 first. I use method 2 followed by method 4 within seconds. I don't have to scald the birds to pluck them if they are fully feathered. If processing a large turkey, I use method #1 with a razor sharp knife and don't hold the bird, just swipe across the neck on both sides of the jaw.
Thanks!!! I will check the link out!
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