Okay, I butchered my third rooster this morning. I had everything all ready...... except I didn't check my scalding water temp. I'm too cheap to get a thermometer. So, when I dipped him in, I realized it was still way too hot. I'm guessing by my calculations, it was more like 170, not 140. The feathers slipped right out at first, but I noticed the skin was more yellow than the last one. Also, he was covered with pin feathers that just wouldn't come out as easily. I also noticed that the meat at the top of one wing was turning white, like it was cooked. So, I concede that I must go out and buy a thermometer. Did I damage the meat by not using the right temp? Would the pin feathers have slipped out easier if I did? I have him in the freezer now. He dressed out at a whopping 2 lb. 4 oz. @ 15 weeks old. Is that a decent size considering he free ranged?