"? cal" > wrote in message
...
>
> i quite often find that when i bake a turkey breast or a roasting
> chicken the meat turns out tough.
>
> Is it the bird or am i overcooking or undercooking?
>
> Thanks for any help.
>
> cal

the most common cause of tough baked poultry is overcooking in dry heat -

use a new thermometer (one that doesn't require poultry to be 190-200 F
internal) - and follow the guidelines on the bird package.


>