My 1-5 involves getting up before daylight and slipping quietly into the spring woods with shotgun in hand. One has not lived until one hears our finest game bird sound off on a fine spring morning and then matching wits with him with your own imitations of a love sick hen. Fairly called fairly earned.
BTW, not to argue but with several hundred birds processed of all poultry types there are only two ways in my book dipped in scalding water and plucked or skinned out. I've tried not scalding and it is harder and more prone to skin tears. Quail and dove are the only easy ones without water. The trick is hot enough to loosen feathers but not hot enough to cook the bird. Just my experience.
Okay, we won't argue, we'll have a discussion or debate instead.
I should point out that "dipped in scalding water and plucked or skinned out." is actually three ways. Scalded, plucked, or skinned. Scalded has been the accepted method for many decades but in my experience allowing the bird to completely bleed, removing the larger flight and tail feathers first, and then pluckung the carcass once the muscles have relaxed posted beheading, is just as easy as plucking a quail or dove. Now if the bird was field harvested it has not been bled out and has already had its skin perferated by several lead pellets, in which case scalding might be the only option other than skinning. If skinned the onl feathers that need to be removed are the large flight and tail fathers, the rest are removed still in embedded in the skin.
The method I described was for a freshly killed farm raised turkey. But it works for any freshly killed bled out fowl from turkey to dove, and makes the plucking of each about equal in labor discounting the size of the carcass and ends with a very nicely plucked bird with no skin tears unless inflicked by a miswielded knife while dressing out the carcass. But when it comes to quail, pigeon or dove, the only parts worth harvesting are the breast, heart, and gizzard so plucking more than the breast area is a waste of time.