After our easy-breezy chicken butchering experiences, we were unprepared for the struggle we had today with our Thanksgiving turkey. Our Narris aren't quite at butchering weight yet, but they're almost 6 months old, and it is Thanksgiving time, after all, so we decided to process one of the Toms today. First, the nice neat pithing that sent chickens night-night in an instant did not have the same affect on the turkey. It took longer for those turkey eyes to shut, and that was hard for me. For some reason I still don't understand, I thought I'd dry-pluck today. WHAT WAS I THINKING? Ugh. It took ages, and some of those big feathers just didn't want to let go. I'm exhausted. We just grabbed the bird up off the pasture, so his crop was bulging full--that thing was the size of a softball! He's chilling in the fridge for a couple days now, and then I'll probably brine him for a couple days before roasting. We're having a very small Thanksgiving, so he's just the right size for us this year.