Chickens and turkeys and ducks, oh my

NUNN – Doug Rice grabs a just-killed turkey off a hook and walks across a bloody floor into the processing room of Rocky Mountain Poultry.

Inside, he drops the big tom into a scalding hot water bath to loosen the bird’s feathers before placing it into a whirling tub with rubber spikes at the bottom. Rice occasionally lifts the lid of the stainless steel container to rearrange the bird, as water and a few feathers fly out.

He then lifts the turkey out of the container and plucks the last few resistant feathers from its otherwise pink and featherless…