I knew a guy with a turkey farm and he would humanely slaughter the turkeys by pouring an entire bottle of an orange liqueur like triple sec, Cointreau, Grand Marnier, curacao etc. and then wait for them to pass out and be almost dead before decapitating and bleeding them out while the heart was still beating. He said it was the best way to do any fowl a l'orange and he'd tried a number of recipes.  I always wondered if you wouldn't do better by just feeding them orange oil for days because you can smell garlic even on your own skin when you've overindulged.