Having the ability to open up a jar of ready-to-eat meat makes for quick meals in a hurry. Pressure canning turkey meat is not a difficult process and will leave you with a healthy option on those hectic evenings.
I’ve never been a fan of grocery store canned meat, it just never appealed to me! I used to buy canned tuna but stopped years ago. However, the idea of having precooked meat available at any time was tempting.
When we started raising our own turkeys for meat, my friend, who was helping us, told me that they canned a lot of their meat every year. I never even knew you could do that! It turns out you can pressure can all kinds of meats from poultry to red meats to fish so I wanted to try.
My friend came over and taught me how as I was new to pressure canning. It can be very intimidating but once you get the hang of it, using a pressure canner opens up so many options for preserving different foods. Now we pressure can a lot of our turkey meat to enjoy throughout the year.
Cooking a whole turkey in a pressure canner may sound unconventional, but it is actually possible with some planning and preparation. A pressure canner provides a moist, tender turkey in a fraction of the time it would take to roast it in the oven This method can free up your oven on holidays and let you enjoy more time with family instead of slaving away in the kitchen
How Does Cooking a Turkey in a Pressure Canner Work?
A pressure canner uses steam pressure to achieve temperatures above the boiling point of water. At these high temperatures, food cooks much faster than conventional methods
To cook a turkey in a pressure canner, you place the seasoned raw turkey (without stuffing) in a canning rack inside the canner. Add 1-2 cups of liquid like broth or water to create steam. Lock the lid and bring the canner up to pressure. Cook at the recommended PSI for your canner size and altitude. A 15-20 lb turkey takes about 1 hour per 5 lbs at 15 PSI.
The turkey cooks surrounded by hot pressurized steam, which infuses moisture and flavor throughout the meat. The bones soften and the meat becomes fall-off-the-bone tender.
Benefits of Cooking a Turkey in a Pressure Canner
-
Fast cooking times – A whole turkey cooks in 1/3 to 1/4 the time of roasting. A 15 lb turkey takes only 3 hours instead of 6-8 hours in the oven.
-
Moist and tender meat – The pressurized steam keeps the turkey incredibly moist and soft. No more dry Thanksgiving turkeys!
-
More flavor – The steam infuses into the meat, keeping all the natural juices and flavor inside. Broth or aromatics added to the canner also impart extra flavor.
-
Frees up your oven – You can cook side dishes in the oven while the turkey cooks in the canner. No need to wake up at dawn to get the bird in the oven.
-
Energy efficient – Pressure canners require less energy to reach high temperatures compared to running an oven for hours.
-
No thawing – You can cook a frozen turkey in a pressure canner, saving you time and extra planning.
-
Food safety – The high pressures kill bacteria, resulting in a safe cooked turkey. Any juices are sterilized inside the canner instead of sitting in a roasting pan.
Tips for Cooking a Turkey in a Pressure Canner
Follow these tips for success when cooking a whole turkey in a pressure canner:
-
Use a rack – Place the turkey on a trivet or steamer rack so it is elevated above the liquid. This allows steam circulation.
-
Don’t stuff it – For food safety, never cook a stuffed turkey in a pressure canner. Cook the stuffing separately.
-
Truss it – Tie the legs together to hold its shape. You can skip trussing the wings.
-
Season well – Rub salt, pepper, herbs, oil, etc all over the outside and inside the cavity. The steam will infuse the seasoning throughout.
-
Add liquid – Put 1-2 cups of broth, wine, or water in the canner to create steam. Chicken or turkey broth adds the most flavor.
-
Lock the lid – Ensure the lid is securely locked and the valve is in the sealed position before bringing up to pressure.
-
Vent carefully – After cooking, turn off the heat and allow the canner to depressurize naturally. Don’t rush the venting to avoid overcooked meat.
-
Check for doneness – Use a meat thermometer to confirm the turkey reaches 165°F in the thickest part of the breast and thigh. If underdone, re-pressurize for 5-10 more minutes.
-
Let rest before carving – Allow the turkey to rest 15-20 minutes after removing from the canner. This lets the juices redistribute for moist, tender meat when carved.
Step-by-Step Guide to Cooking a Turkey in a Pressure Canner
Follow these simple steps for juicy, tender turkey using a pressure canner:
Prep:
- Thaw turkey completely if frozen
- Remove giblets and neck from cavities
- Rinse turkey under cold water; pat dry
- Truss legs together with cooking twine
- Liberally season inside the cavity and outside skin with salt, pepper, sage, thyme, oil, etc.
- Place turkey breast-side up on rack in pressure canner
Cook:
- Add 1-2 cups broth, wine or water to bottom of canner
- Lock the lid securely; ensure the valve is in the sealed position
- Over high heat, bring canner up to 15 PSI pressure
- Lower heat to maintain 15 PSI steady pressure
- Cook for recommended time based on weight (see chart)
- Turn off heat; allow canner to depressurize naturally
Finish:
- Remove lid once all pressure is fully released
- Transfer turkey to cutting board or platter
- Check internal temp with a meat thermometer
- Let rest 15-20 minutes before carving
Cooking Time Chart for Turkey in a Pressure Canner
| Turkey Weight | Cook Time at 15 PSI |
|
Ingredients for Pressure Canning Turkey Meat
- Turkey breasts-One turkey breast will yield four to five pint jars. I usually pressure can five or six breasts at a time. Our pressure canner can hold 24 pint jars so I can usually be done in one batch but a smaller pressure canner might require multiple batches. We get our turkey breasts from turkeys that we raise ourselves.
- Water-Start a medium saucepan full of water and bring to boil. This will be poured into the jars with the turkey meat.
That’s it! I don’t add any seasoning to my turkey meat when I pressure can it. I like it to be plain so that I can season it depending on what recipe I’m using it for.
To Use Pressure Canned Turkey Meat
When you’re ready to eat your canned poultry, simply remove the ring and open the lid using a manual can opener. Drain the liquid off and shred the meat using a fork. It’s ready to go!
Once your turkey is canned, it’s now shelf stable! I like to wipe off the outside of my jars and lids to make sure they’re clean. The jars can be stored in a cool, dry place where other canned goods are stored. We have a few shelves in our garage, which is heated during the winter, where I keep our overflow of canned goods.
They can also be kept right in the house in the pantry. I like to keep a few jars handy so I’m often taking trips to the garage to restock the pantry.
However, once the jars have been opened, they are no longer shelf-stable. After opening a jar, if all the turkey isn’t used, screw the lid back on and store it in the refrigerator. You can also empty the leftover meat into a separate storage container. After refrigerating, consume the leftover meat within three days.
I’m CANNING our TURKEY!
FAQ
How long to cook turkey in a pressure canner?
How long does pressure canned turkey last?
What Cannot be canned in a pressure canner?
Can you can meat in a pressure canner?
How do you can Turkey in a pressure canner?
Turkey or any meat are low acid foods and required canning in a pressure canner. See my article on beginners guide to canning for a complete guide on canning. Place the filled jars into the pressure canner and process according to your canner’s instructions for a processing time of 75 minutes (pint jars). Process quart jars for 90 minutes.
Can you cook a frozen turkey in a pressure cooker?
Trying to cook a frozen turkey in a pressure cooker can lead to uneven cooking and may even result in safety concerns. Thaw your turkey in the refrigerator, allowing approximately 24 hours for every 4-5 pounds of weight. How much liquid should I add to the pressure cooker when cooking a turkey?
How long does it take to cook a Turkey in a pressure cooker?
The cooking time for a turkey in a pressure cooker depends on the size of the bird and the specific pressure cooker you are using. As a general guideline, you can estimate about 6-8 minutes per pound of turkey. For example, a 12-pound turkey may take approximately 72-96 minutes to cook under pressure.
Is pressure canning turkey meat healthy?
Pressure canning turkey meat is delicious, healthy, and so convenient and I love having it on our shelves. Pressure canning turkey (or chicken meat) is a great way to have shelf-stable, precooked meat in your pantry for those busy nights when you need a healthy meal but forgot to defrost meat! Wash jars and rings and set aside.