Howdy folks! I am reaching out today to ask a question about the period of rest time that should be had after slaughter. It is my understanding that you should let the carcass rest for 3-5 days after slaughter. To allow the enzymes and fibrous materials to start to brake down, allowing the meat to naturally tenderize its self. (in a sense) My question is, can i put my turkey in a brine for this period of time? For the whole 3-5 days? or would that be to much and it would be better to go with the hour per pound theory?