You will find that a lot of people will sound off with different temperatures. There are many factors, altitude definitely, possibly relative humidity and barometric pressure, but dip time is the main determining factor. I prefer a longer dip time at lower temperature, more margin for error. I like around 145 to 150 f, dip them until flight feathers come out with a slight tug and vent area feathers come loose without pulling the skin.

 

140 to 150. Use dawn dishwashing soap to let the water get under the feathers better and if you're using a plucker take plenty of time to clean it out after every turkey so it doesn't get bogged down.

 

I use 150-160 degree water but it has been a little higher if i wasn't paying attention. Then I swish it up and down until the big wing tip and tail feathers pull out easily. If the temperature is a little lower it just takes a little longer to soak.

 

The only time I take the water higher than normal is for waterfowl. I've also found that if I'm plucking by hand I like the water on the hotter end of the 145-160 recommendations. If I'm using my mechanical plucker I keep it around 145-150 and keep the carcass in the water longer. The skin seems more apt to tear in the plucker if it was scalded above 150. Hope that helps.