I have read that you should let the meat rest after it has been proccessed, but it is conflicting as too how long it should rest. Some are saying 24 hours and others as long as 3/4 days, i know rigor sets in and it should rest till the rigor starts to go, so how long does it take for the rigor to pass and how long do others wait before cooking their birds? I proccessed mine this morning and was going to cook it tomorrow, all day long and slow. Is this too soon? do not want to end up with a tough, stringy bird. He was nearly 20 weeks old if that makes a difference.