Hey Bush, I have done it both ways and boning out is much easier. If you are going to roast or deep fry the bird then keep the skin on. When I pluck a bird I get as many pans of water boiling as possible. I will pull out the turkey pot and use it boil water. Once the water is boiling I pour it in a cooler or trashcan and then dunk the bird into the water holding the head. The key is to get the quills warm so they will pull out easier without ripping the skin off. Butyou have towatch forkeeping the bird in the water for long periods because it will start cooking it. I keep dunking and pulling the bird out of the water and start plucking away. When it gets tough to pull out the feathers and quills then dunk the bird again. Keep doing it until all the feathers are pulled out. It is a pain and the feathers make a mess too.

Also I don't know of anyone around us that butchers up turkeys. If you find any let me know. Thanks.