on how to 'prepare' a turkey...from running out in the field up to on your kitchen table? i have never ever slain a bird in my life and prepared it...but its something i have to learn to do (for my chickens too they are breeding out of control so time to eat a few methinks) ive read a bit online but its just totally confused me..theres wet plucking dry plucking, scoulding? letting it sit..rigor mortis etc.....my head is swimming! so is there any kind soul who could direct me to a simple guide or who could take the tme to write their method out for me? hows best to kill the bird? hows best to pluck it? how do you get the insides out without cutting the bird open totally?! hows best to store it until needed..can you butcher, cut and eat on the same day or does it have to sit in a fridge/freezer for a few days??? help!