Turkey turns out tough when the muscle proteins contract too much and squeeze out moisture, which usually happens from overcooking, cooking too hot, or not having enough fat or collagen to balance the lean meat.

How turkey muscle works

Turkey breast is very lean, with little fat or connective tissue to “cushion” the muscle fibers, so once they tighten from heat they feel stringy and dry.

As the meat heats, protein filaments in the muscle contract and push out water; the higher and longer the heat, the more water is lost and the firmer and chewier it becomes.

Cooking issues that cause toughness

Overcooking past the safe internal temperature (around 165°F/74°C in the thickest part) leaves the meat dry and rubbery because so much moisture has been forced out.

High oven or grill temperatures make the outside cook far faster than the inside, so by the time the center is done, the outer breast meat can be tight, dry, and tough.

Other factors that make it seem tough

Uneven cooking between dark and white meat means one part is often overcooked while waiting for the other to finish, especially on large birds, which makes that overcooked part feel tough.

If the turkey is carved immediately instead of resting, hot juices run out onto the board, leaving the slices drier and firmer than they would be after a rest.

Why brining and seasoning help

Salt (from brining or dry-brining) changes how muscle proteins bind water, letting the meat hold more moisture during cooking so it stays juicier and feels more tender.

Good seasoning does not directly change toughness but improves flavor; when turkey is both dry and underseasoned, people often perceive it as especially tough and unpleasant.