Last year or so we had a stringy turkey breast for the first time ever, and it so happened that we were cooking a really really big turkey for the first time too. Has anyone else seen this? My wife always cooks the turkey, and it has always been wonderful, juicy of breast and thoroughly cooked in the dark meat portions. This one was still very juicy but the breast was practically uncarveable, because it just fell into shreds along the grain of the muscle. We use the Whole Foods free-range birds, and she cooks it straight-up old school, no brining, no turning, just basting it and covering the top with foil once it is nicely browned. I can't remember how big the turkey was or how big our usual ones are, but we typically would shop to feed several people with leftovers, and Mrs Stringybreast was definitely a lot bigger than our usual -- like, really pushing the limits of an ordinary if pretty large roasting pan. Anybody?