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What do I do now that I cooked the turkey and it is tough?

I have a fresh turkey. I put it in a convection at 325 degrees for 2 1/2 hours. I salted and put herbs in the cavity.

The temperature was 180 after the 2 1/2 hours. the liquid was clear.

The skin and meat was tough. Should I put it back in the oven? If so, what temp should I cook it and for how long?

Comments for What do I do now that I cooked the turkey and it is tough?

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Desperate measures! NEW
by: Anonymous

This year I landed up with a 10 lb turkey that was very obviously geriatric - It had virtually no fat, the breastbone was stiff as a bayonette and the legs were scrawny. In desperation I stuffed the breast with sausage-meat and cooked the bird, on Christmas eve,on a rack at slightly under 200 Farenheit(yes less than boiling point). I covered the breast with greaseproof paper (a butter wrapper)and added about a cup of water in the pan. It was checked, basted, and water topped up, hourly for TEN hours! Christmas day I cooked, breast down,for an hour at 350F covered with foil - mistake! Skin went soggy. Turned upright and cooked till brown and heated. The result was a delicious TENDER turkey. If desperate try this method. It worked brilliantly for me!

Saving a tough turkey
by: Karen from DDP

Hi! Thanks for your question. I wish I had a better answer for you, though! If you've cooked the turkey to 180 and it's tough, then...it's done and it's tough. You certainly shouldn't put it back in the oven, and you really can't save it.

My suggestion? Slice it thin, smother it in gravy, and nobody will care. And better luck next time!

For future reference, a better temperature to gauge doneness is 165-- that'll keep your turkey from getting so tough, but it'll still be safely done. Or look for a better recipe! My favorite is this:

Dry Brined Turkey

It's always moist and tender.

Good luck!

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