Thanks. Will have to try. Might go back out for another try todayMy two go-to techniques to celebrate turkey and have it not tough are fried turkey nuggets and sous vide. I've made a lot of delicious tough turkey and then decided I like it so much more than to eat it dry and tough. Even grilled perfectly doesn't hold a candle to these methods as far as tenderness.
Turkey breast and "tenders" have substantial tough parts in them, but even a 3 year plus bird is extremely tender using this approach. The large end of the breast (front, rounded end) needs sinew trimmed off and the "tender" needs the central tendon removed. I also square up the long tail of the breast to get a more even shape. This trimming makes nuggets, but the sinew has to be trimmed off the nuggets too.
Trimmed, rolled and tied. You can see it is smallish, but that is due to the trimming to remove sinew and to shape.
In bag with a pat of butter to sous vide at 140 for a couple hours.
Done.
Nuggets. Soak in buttermilk, salt, pepper and egg and roll in flour and then fry. Dip in something - honey, sweet and sour, etc...