Roasted turkey breast was very tough

[Anonymous]

Add on to my previous post about turkey given to me by local church the recipe online said for my 10lb turkey cook for 2 hours covered with foil then remove foil and continue to cook until 165 degrees which is exactly what I did I live on my own and have tried cooking turkey's before and the pop up has always lifted to soon previously those times I didn't have a meat thermometer and the turkey was always undercooked. To be quite honest I wish I hadn't been given the turkey I ended up eating mashed potatoes peas and dressing I wouldn't eat the turkey for fear it could have been bad and might make me sick oh well guess I am not much of a cook.

[Anonymous]

Our 8 lb bone-in breast turned out great today. I covered the breast with cheese cloth soaked in melted butter and chicken stock (can use white wine). Basted the cloth every 30 minutes. After 2 hours (at 350), i took the cheesecloth off for browning and needed 20 minutes longer for the thermometer to reach 165 degrees. I let it rest with the top covered by foil. It was perfect.

[Anonymous]

Anonymous wrote:I roasted a turkey breast last night for dinner and sandwiches for the week, and it turned out with the most awful, chewy, tough consistency.

Some turkeys ate old and that’s why they are tough. You can’t cook away that kind of toughness.
I've never roasted one before, so operator error is highly likely. I followed a recipe I found online that said just place it on a rack in the roasting pan in an oven set to 450, and as soon as you put it in the oven, reduce the temp to 350 and roast for an hour or until internal temp reaches 160. I carefully monitored it with a cooking thermometer so I know I didn't cook it for too long. The recipe said don't bother basting it since it's only in the oven for an hour or so. What did I do wrong?