Nice, Andy!
Hey, are you scalding them before plucking?

I use a turkey fryer set up, and a digital thermometer.

my birds get dunked two at a time for 1:30 at 145 F.
when you can easily pull a wing primary, they're ready for the plucker.
I drop two in the plucker, flip the switch and, BAM, naked birds. Hose 'em off as you go. Works for turks, not so great with waterfowl.
With a proper scald, you can just about wipe the feathers off, except for the back.
The plucker gives 'em a bit of a polished look.

I'm actually working on my WSDA "special poultry permit" this year, and next year should have a full on processing facility. That means I'll be able to sell my birds at farmer's markets, on line, or to Sand Island campers...

Where are you getting your feed?
I"ve found a couple places that will deliver in bags, or totes (1/2 metric ton or full tons) for between .19 and .37 (organic)...