I will be processing my heritage breed (Bourbon Reds and Blue Slates) Thanksgiving turkeys in a few weeks. I've butchered plenty of chickens, but this will be my first time doing turkeys. The biggest question I have is how long to scald these monsters. I scald CX for 40 seconds in 145 degree water. I would guess an eight month old turkey will need to be scalded longer, perhaps a minute. Any recommendations on scalding time from expirience?