So hubby and I have watched all the videos and read what to do for processing. He will be doing the killing and I will do the plucking. For me I would slit the throat vs. chop the head off of the turkey. Hubby wants to chop the head off. Can you do that with the turkeys like chickens? Is it better to slit? I have heard that if the animal is stressed right before kill the meat could be tough. Is this true? Experiences? And lastly to scald before pluck, would a large canning canner do the trick or think it would be too small? What are some of *the things you have used to scald the turkey in? I imagine the birds will be about 17-18lbs at butcher.