So I took a few photos of the processing for my Tom. I used a "little giant" type ladder for my gallows, and the bag method worked rather well. I attached a pulley like this to the top of the ladder, but you can use a cheaper type. The pulley system made it really easy to lift the turkey up to slit the throat and then lower him down to bleed out. I tried pithing, and it worked, but I didn't notice a big difference to the hen I process a few days before. The pulley system also made scalding a breeze. Note the boiling water in the background and I used the blue tub as the scalding tank. Having the pulley system did make it easier to pluck, because when I plucked the hen I had her laying in tub, so I had to constantly clear the plucked feathers from her to find the unplucked ones. Plucking the tom was a lost easier. It also made rinsing a 35# bird an easy chore. Anybody have good suggestions on scalding turkeys? I just lengthened the time from 1 to 2 minutes, and I kept the water temp at 155 degrees. Any suggestions would be appreciated.