Another way to process your turkey is to scald and pluck the turkey feathers.  After this process is completed your turkey looks like a turkey you would get from the store.  But, there is no sport in going to the store and buying a butterball.

First the head must be removed, this is accomplished by laying the head and neck across a block of wood and taking a hatchet to chop off the head, generally at the base of the neck.  A big pot of water is warmed to 145 degrees and you must submerge the turkey for 45 seconds to loosen the feathers so they can be pulled by hand or use a motorized feather removing machine to remove the feathers from the turkey. The feet are cut off after the bird has been submerged in the hot water. Do not cut the feet off until after dipping the turkey in the hot water because they serve as a handle to keep from burning your hands.

When I turkey hunt locally I prefer this method of cleaning my turkeys. There is a person who cleans turkeys for people for a small fee. She has been doing this for years. The butchering area is set up for efficiency. When they butcher everything you saw on the video is done here except for the motorized plucker, it is done by hand.