Turkeys to be well bled and dressed

Turkeys graded as "Connecticut Fancy Grade" shall be well bled, well dressed, either dry picked or semi-scalded, and with carcass clean. (a) "Well bled" means no red pin marks on the breast and no reddening of thighs, wing tips or skin caused by blood clots. (b) "Well dressed" means breast practically free of pin feathers, only a few scattering pin feathers over the remainder of the carcass, and vent, legs, shanks, feet and head clean. Clean picking of wing tips is recommended. Optional with growers. The head shall be properly wrapped with suitable parchment or a waxed wrapper or bag. (c) "Dry picked" means plucked without wetting the feathers. (d) "Semi-scalded" means plucked after immersing in hot water of 126-130°F. for not over thirty seconds.