OMG, we have done some amazing things since moving to the country, and most of it has been made possible by watching it done on YouTube. Processing is not one of those things. The first turkey (our largest) we manged to tie up and slit his throat but though we thought we had a good cut and arterial flow it seemed to take far too long and he struggled more than I expected. That bothered me because while I know it can't be entirely pain free I wanted it to be as easy on him as we could. The second we made sure to do it deep and correctly and he died much quicker and with minimum flapping about. Both were far too big for any type of kill cone so we just used rope and a tree and tied them by their feet. WE had a hell of a time with getting the water warm enough for dunking and I think the fact that we didn't is what caused all the rest of our problems. We used a metal trash can over a fire but the trash can had a leak and made it difficult to get the fire going, add the very cold for GA temps and it was pretty miserable. We finally gave up on plucking when we couldn't even pull out the wing feathers with pliers and just skinned them both. We cut up the large one for separate meals and The largest's dressed weight was 31lbs and the "small" one came in at 25. All told it took us over 5 hours to do everything to those two which seems extremely inefficient! IF we decide to do it again, we will rent processing equipment AND find someone who can show us what to do with the processing. Though we got there in the end it took forever, we froze and I feel like we let the turkey down.