My Meaties are the Main Course, Need Advaice!!

[americanchicks]

HI all,
So on Saturday my mom in law is having a BBQ. She has requested 3 of my CX that are to be the main course. My question is how long to let them rest? I was going to process tomorrow, some of the roos are pushing 7lbs. That would have them resting for 3 days. Or should I wait until Thursday so only 2 days? I have read fresher the better some say only 12 hours, on the other hand some say let it rest for 5 days. Or am I stressing out over nothing and 1 day will not make a difference. I raised a few CX last year and made the mistake of cooking one right away and freezing the others, kinda tough.
I want them to turn out perfect. Since my mom in law has sold 5 birds for me to her friends.
Thanks or reading
.

 

[potatoesgonnapotate]

I've read that 48 hours is a good resting period, and you can brine them while they're resting. What did you end up doing? I hope they're delicious!

 

[americanchicks]

I've read that 48 hours is a good resting period, and you can brine them while they're resting. What did you end up doing? I hope they're delicious!

Was thinking I was making a mountain out of a mole hill. Think I will say 48 hours 72 max. Gave them too her yesterday. Turns out she is smoking them today. So that means they would of been resting for 48hours. Not sure if she is brining or using a rub. Will let you know how they turn out.

 

[OrpDotes]

I would recommend a 24 to 48 hour brine. It’s what you do usaually with a wild turkey or game bird makes them super juicy. Make me hungry thinking about it. Haha!

 

[OrpDotes]

Sorr

I would recommend a 24 to 48 hour brine. It’s what you do usaually with a wild turkey or game bird makes them super juicy. Make me hungry thinking about it. Haha!

Sorry, didn’t see the responce hope they turn out!

 

[SheppardRanch]

I think you will be fine either way, we have done them same day and others have been in freezer for months. Brine is great to use, they will be a hit.

 

[Artemis_MA]

The only time I ever brined a bird (it was a turkey and I followed instructions) I found the bird incredibly inedibly salty. I rinsed it well, too. (I don't normally add any salt to chicken when I cook it, unless a condiment I am using comes with it.)

Since I will be doing meat birds this year, any suggestions to bring them out without brining??? Thanks.