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Old 11-27-2008, 03:07 PM   #1
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Turkey Breast - What went wrong?

4.8 lbs whole breast. Baked covered in foil at 325 for 1 hour. Inserted the temperature probe and removed the foil until the temp went t0 165 (about another hour. Ended up tough as could be. What could have gone wrong. It was from a young hen.

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Old 11-27-2008, 03:09 PM   #2
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Hmm.. sounds like exactly the same way we did our breast. Final temperature of 180ish. We also put a little wine at the bottom of the roasting pan. Sorry to hear it wasn't a success. :( I hope you had a great holiday regardless!
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Old 11-27-2008, 03:11 PM   #3
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If it was not overcooked, and at 165 F it was not, then I'd guess you didn't slice the meat across the grain. Slicing the breast meat with the grain will result in tougher meat.
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Old 11-27-2008, 03:25 PM   #4
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Maybe it was the way it was cut. I'll cut the leftovers across the grain to see. The small ham I cooked came out really good. Very little leftover. We enjoyed each others company which is the main thing.
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Old 11-27-2008, 03:27 PM   #5
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I hope the rest of the day is great for you and yours!

We haven't eaten yet so the jury's still out.
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Old 11-27-2008, 03:31 PM   #6
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Was it dry, JG? Sounds as if it was cooked correctly.

Lee
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Old 11-28-2008, 08:17 AM   #7
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Not Dry. Just chewy. I made soup from some of the leftovers and cut it across the grain. It came out fine.
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Old 11-28-2008, 08:38 AM   #8
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I had that happen to me , Twice, They were frozen when i brought them.
The cost of the turkey breast is more the a whole turkey. So now i refuse to buy the breast only. I purchase a whole turkey and cut it up and then cook the breast only. Never have had a problem since. I use the rest for stock and soup. I like all the meat of the turkey, Hubbie like white.
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Old 11-28-2008, 08:53 AM   #9
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This was also frozen. I do make chicken stock about once a month or so. Maybe next time I'l do what you suggested and use the rest for stock and soup. Thanks.
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Old 11-28-2008, 09:20 AM   #10
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I didn't know you could/should cut poultry across the grain. It always seems like the bird is sitting on the plate a certain way (belly down) and the carver runs his knife down the same way cutting the slices. I never paid attention to whether or not that was with the grain or across the grain. Interesting. I'll have tp pay attention next time and see if I notice a tougher meat or not.
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