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It's more commonly known as table judging. It used to be the way turkeys were judged all the time. Today it is seldom done. At Crossroads I in 06, the turkeys were table judged. The birds are usually not placed on their backs. Held by their legs, breast down on the table, titled over to one side, still allows the judge to feel the keel and breast, and check the tail shape and color, and primary color on hens or cocks which won't display in the pens. Obviously this is the only way for the judge to do such a thorough examination, as he cannot remove the birds easily like they do for chickens. Some of the old turkey books have photos of turkeys being table judged.
There are few who care that much about turkey judging anymore to even give it that much thought, but some purists believe that table judging is the way that it "should" be done, as in the old days. I disagree. First, it breaks anonymity, the judge obviously seeing who the exhibitor is. Second, there is a good chance that a well conditioned bird might ruin feather condition in the struggle to get the bird out quickly to get up to the table. A lot of novice exhibitors just don't yet have the skills to easily handle their birds without damage.
BTW, they also used to have classes for Standard meat birds, in which the birds were judged traditionally one day, then processed and brought back to be judged as a carcass the next. I can't imagine the logistics of doing that at today's shows.