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Discussion in 'Guinea Fowl' started by KansasRodeo, Oct 5, 2013.
At what age is preferred for dressing out a guinea for roasting?
I am new to guineas myself so I have not actually processed any yet but I have read they are ready to butcher between 12 and 14 weeks.
The younger the (mature) bird, the better for roasting, IMO.... any where between 14-16 wks. But more so than going by their age, I'll pick up a few birds, feel for a decent amount of meat on the breast and try to pick one or two out that will give me a dressed out weight of at least 3-3 1/2 lbs each. Be sure to let them rest in the fridge for 48 hours before you plan to roast them... and brining them before roasting is always a plus too.