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Turkey

Beautiful, Moist, Tough Turkey. What Happened?

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Beautiful, Moist, Tough Turkey. What Happened?

kansascity | Nov 23, 2012 06:51 AM

I know there are two camps on turkey, quick high heat and slow and low. I chose the first, and maybe that was my problem. Cooked a 2 1/2 pound split breast at 400 degrees farenheit until thermometer read 165. That took about 25 minutes longer than the recipe I was following said it should. (Cooked for about an hour 15 minutes.) Let rest about 10 minutes.

Beautiful bird, lovely skin, VERY moist. Almost inedible. Tough, tough, tough. Can you help me prevent this disaster next year?

*On the positive side, I saw a photo of a dressing dish that had a few cranberries on top -- added those to my cornbread, sausage, apple, pecan dressing (which is so delicious, but not terribly visually appealing) with a little parsley and chopped unpeeled red apple and it looked and tasted great. So I had that going for me. Too bad about the turkey.

Bummed in KC

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