=86 cal wrote:
> 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?

It's unlikely to be the bird, especially if this happens frequently.
If the juices run clear, not pink, it's fully cooked. If by tough you
mean dry and even stringy, then it's overcooked. Have you tried using
a thermometer to judge when it's done? -aem