So my 18 week old toms are 32lbs each right now, and for the past two months not allowed to have shoulder rides or be carried around on the arm. Both are total sweeties but their destiny is near. I plan on butchering them at 21/22 weeks old, and am anticipating live weight to be darn near 40 lbs at their current growth rate. I found a metal trash can which I'll be using to scald them in since I don't think they'll fit into a 5 gallon bucket. Now how I plan on heating up 30 gallons of water is going to be interesting. My questions are: 1) How would you heat up 30 gallons of water? (I can make fires no problem) 2) What temp do you scald your turkeys at? I was thinking at the chicken temp of about 140-160... but perhaps dry plucking might work? 3) How long do you age your turkeys for? One week? 10 Days? Thanks!