Flipping the Bird

“He was given a knife and gloves and told to stand at a station, where 47 dead and defeathered turkeys rushed past each minute. He was responsible for every second bird. Sometimes he cut out the hip joints; other times the breasts and livers. The pace was relentless: 1,410 birds an hour, more than 11,000 a shift.” Slate gives you a glimpse of what it’s like being a poultry worker in the weeks leading up to Thanksgiving. (Not to mention what it’s like to actually be the poultry…)