Why are turkeys and spent hens scalded at higher temperatures than many chickens?

In poultry processing, the scalding process uses hot water to soften the skin and facilitate feather removal. While the specific temperature used depends on the desired appearance of the bird—such as whether the yellow pellicle is removed to produce a white bird—turkeys and spent hens are generally scalded at higher temperatures, typically between 59 and 60 °C (138 to 140 °F).1

These higher temperatures are necessary because the skin and feather follicles of older birds, such as spent hens (egg-laying birds that have completed their laying cycles), and larger birds like turkeys are more resistant to feather removal than those of younger, faster-growing broilers. The increased heat is required to sufficiently loosen these feathers for efficient processing.12