I bake a turkey every year & have never had a problem with a tough bird. I buy Butterball & baste well while baking. I was so hungry for turkey so I bought 2 large thighs, not Butterball, just a package stating "turkey thighs". I rubbed with olive oil & butter & baked slowly, very juicy looking during the cooking process. What a surprise! Those two thighs were like rubber, not to mention stringy meat.
Could I have prevented the toughness in any way? I have never baked just a portion of a turkey so don't know if the method should be different than baking a whole turkey.
My idea was to bake the two thighs, eat one, slice the other for sandwiches since I am tired of turkey slices from the deli section. Also, was hoping for a little leftover to make a soup.
Both pieces landed in the garbage, my two old dogs could not even chew it.
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