Hi Doug,

Yup, my scalder is also my turkey fryer. It is seen in the right side of the frame on the video. 145 degrees for 60 second worked on this small bird. Also pulled the primaries to check.

Good luck on your WSDA cert. No plans to sell mine, but with 10+ years in restaurants, I run a clean efficient kitchen and prep area.

I'm getting feed at a local farm supply store. Usually a bag at a time, and I don't have enough birds to warrant buying by the ton to get the price break. I might be willing to buy 4-10 bags at a time if there was a price break, but until that time my birds are eating Flock Raiser (meat and immature layers) for about $13 for 50#. I'll switch to a layer formula late June as the layers start to come into their own and they stop being freeloaders.

The feed I'm getting is fresh, so we'll see how that goes. Not necessarily in it for the money, as my operation is too small. More for the experience. I'd like to find a local mill where I could get cheaper feed, might even do a half ton, but only if it was when I had meat birds. I don't imagine I'll go through a lot of feed on a weekly basis with 16 full time laying hens.

Beginning tomorrow, I'll have 52 mouths to feed. 16 layers, 9 CX @ 5.5-7.5 weeks, 2 poults (not sure of sex), and 25 day old CX. Sunday is butchering day for some, if not all of the older CX.

The run will be less crowded on Monday, but my office will be packed.