For context of my response, know that I don't cook hardly at all. I more assemble food/meals then do real cooking.
My experience is that wild turkey breast meat IS tough, if you don't do anything with it. I'm sure you're picking up a common theme from folks here: "What are you talking about? It's not tough.... after I marinated it overnight". Which is what I eventually learned to do.
Once I thaw mine in the fridge, I let it soak 12+ hours in a simple saltwater brine. Then I soak it in a marinate of some kind (italian salad dressing works) for 24 hours. Then I cook it in the oven and take care not to overcook it. Once it hits 165 degrees, it's done.
Doing it this way, it comes out fairly tender, juicy, and tasty.
Again... my experience.
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