Nice looking bird.What i've found handy instead of poultry/kitchen shears though is construction shears. The $10 special from Home Depot works twice as well and last longer than $40 kitchen scissors. Funny how things are marked up for different uses. For turkeys though, I end up using cutting dykes to cut the neck, I can't brute force them like I do with the chickens. The chickens I like to cut the connective tissue on the neck with my boning knife and just pop it off so there are no sharp edges of neck bone to pierce the shrink bags.
For a knife, I use a 6" Victorinox boning and keep a little carbon kitchen sharpener handy. I just do a jugular slit and the lights go right out from lack of blood to the brain, gets a great bleed on them too. The boning also makes for great nuance for opening the cavity for evisceration. I also keep a junk transfer station swap knife for cutting the leg joints.
We did about 40 for our own freezer this year and maybe another 40 for clients.... not looking forward to thanksgiving... probably going to end up doing 25 or so turkeys.
One of our finished goods:
