I have 30 FR to process in September. I'm trying to make sure I have all my bases covered for P-day so we aren't running around...well...like the obvious stupid pun. I haven't processed lots of birds at one time in years, other than the odd mean roo. Some friends are coming to help, take some fryers home with them and bringing their plucker that does 2-3 at a time, and I have messaged them to ask if there is anything they want me to have on hand. But I'm sure there are some things I need to collect now. My list (and can you add to it or make suggestions): Place to hang birds or killing cones (we might have to use the clothesline...don't have any trees where we can nail up cones....the poison ivy and two electric fences are between the house and the woods) Knife or scalpel blades Buckets with sand or cat litter to bleed into Source of heat for heating water (will my grill be enough, or should I buy a turkey cooker) 21 qt canning pot for water Plucker and electric cord to plug it in Rubber gloves to protect hands from hot water Bags to put innards, feet, and feathers in (I don't eat organ meats...I just have never liked them..was going to ration feet, heads and organs to my dogs, unless my friends want them, and compost feathers) Knives to cut up with, pull any feathers Knife sharpener Table and plastic to cover said table for processing on Hose for running water Pop up tent (ok, this is a necessity...my friend is going to be very pregnant end of September. She is tough and used to doing hard jobs, but shade will make her much more comfortable) Ice chests and lots and lots of ice to chill everything Lunch and cold drinks I'm looking at the shrink wrap bags to store them in, as I can see they probably won't fit in a gallon zip lock bag right now. They are getting big. I'm sort of thinking they will be ready to lay it down mid September. When I kill one bird, it just isn't nearly as daunting...I kill it, bleed it while heating water on the stove, carry it in to dunk it, then pluck it, gut it, and done, using equipment from my kitchen. It gets the job done. But 30 seems like we need to really establish a system so we aren't at it all day long. I think we will have a team of 4-6 people, maybe more. Depends on whether or not my friends' parents come (her dad was way interested) and whether or not my husband wants to help (he might not..he is oddly squeamish about some things) and who else I can round up.