I am raising chickens and turkeys for a taxidermist. They will be butchered when full size but the taxidermist needs to skin them to keep the feathers in order and easier to mount. I get to have all the meat. I have never butchered my own birds before. How in the world am I going to be able to cook 30 chickens and 25 turkeys with no skin and the meat be good? I am not up to making jerkey.