Best answer: Why is my cooked turkey tough?

The water is in the cells of the turkey from the skin to the bones to the muscle and the fat. … The bonds within the molecules begin to break down, causing proteins to unravel and the muscle meat becomes more tender. Of course the longer the turkey is cooked, the more the proteins are denatured and the meat gets tougher.

Why is my cooked turkey rubbery?

Cooking at a lower temperature is the main reason turkey skin will become soft and rubbery. Cooking at a higher temperature will help render some fat from the turkey skin into the meat and make the remaining skin crispy. The dreaded stall is the other danger you might face if your cooking the turkey below 275°F.

How do I know if my turkey is overcooked?

Most people overcook turkey because they overestimate its cooking time. To avoid this deadly Thanksgiving sin, insert a meat thermometer into the thickest part of the thigh when the bird is nearly done (don’t hit the bone). When the thermometer reads 165, take it out!

How do you fix a rubbery turkey?

After you slice the meat off the bird, place it in a shallow baking dish, cover it with chicken or turkey stock, then put it in a 250-degree oven for about 10 minutes.

How do you moisten a turkey?

Simply combine a few tablespoons of butter with a cup of broth (chicken or beef broth work best) for every two cups of turkey. Make sure the liquid isn’t too thick so that the dried bird actually absorbs it and you’re not left with a dripping mess.

What to do if your turkey is cooked too early?

If your turkey is done too early, things can get a little complicated, but it’s not the end of the world. If it’s done around an hour early, let it rest uncovered for about 20 to 30 minutes. Then cover your turkey with some foil and a thick towel or blanket to keep it warm.

Why is my turkey tough and chewy?

The meat of a turkey is muscle fibers, connective tissues and fats. … Of course the longer the turkey is cooked, the more the proteins are denatured and the meat gets tougher. Connective tissues are not digestible and are too tough to bite through before they are cooked.

What is the lowest safe temperature to cook a turkey?

Make it safe – The United States Department of Agriculture ( USDA ) recommends temperatures no lower than 325 degrees Fahrenheit for cooking meat and poultry. Cook turkey to an internal temperature of 165 degrees Fahrenheit.

Is it better to cook a turkey covered or uncovered?

To achieve that balance, the ideal is to let the bird spend time both covered and uncovered: We recommend covering your bird for most of the cooking time to prevent it from drying out, then removing the cover for the last 30 minutes or so to allow the skin to crisp.

Why does my turkey still look pink?

Chemical Changes During Cooking



Scientists have found that pinkness occurs when gases in the atmosphere of a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give poultry a pink tinge.

Can you put turkey back in oven?

Yes, you can place the whole turkey back in the oven, covering it to avoid dryness. You can also baste it with butter to help maintain moisture. If you’re in a bind and need your turkey finished in a hurry, the best thing to do is slice the turkey and then recook it.