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The ones I will be freezing, should I rest them in the fridge for 3 days before freezing or just go ahead and freeze?

Yep, rigor mortise had not even set in. The dark meat is tough. So, if I let it go though rigor mortise and become soft again, it will be more tender?

I am brand new to the turkey scene and just read this in another thread. Please explain this to me. We have successfully raised 13 BBB from mail order birds and one of them was recently real unsteady on his feet, (like leg problems because of his weight) so we went ahead and killed and dressed...