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.
Canning turkey at home is a great way to preserve meat for future use. Having shelves stocked with home-canned turkey means you can quickly make meals like turkey tetrazzini turkey chili casseroles, sandwiches, and more.
Canned turkey will keep for 1-2 years on the shelf, ready for whenever you need it. Follow this step-by-step guide to learn how to safely can turkey using a pressure canner.
Overview of the Canning Turkey Process
Here are the basic steps to canning turkey
- Debone turkey and cut meat into chunks.
- Make turkey stock from the bones.
- Partially cook the turkey pieces.
- Pack hot turkey pieces and hot broth into jars.
- Process the filled jars in a pressure canner.
Pressure canning is necessary to safely can low-acid foods like meat. The high heat kills any bacteria including botulism, that could be present.
Step 1: Debone the Turkey
You can can whole turkey pieces or use boneless turkey breast or thighs. Remove any stuffing and pull all meat off the bones.
Cut the turkey into 1-inch chunks or cubes. Smaller pieces will allow heat to fully penetrate during processing.
Step 2: Make Turkey Stock
Place the turkey bones, skin, pan drippings, and giblets in a large pot. Add enough water to cover and simmer for 30-60 minutes to extract flavor.
Strain the stock through a fine mesh sieve or cheesecloth. Chill overnight so the fat can be removed before canning.
Step 3: Par-cook the Turkey
In a large skillet, sauté the turkey pieces over medium-high heat for 5-7 minutes until lightly browned but still undercooked inside.
This step removes excess moisture that could prevent heat penetration during canning.
Step 4: Pack Jars
Working with one jar at a time, ladle hot turkey pieces into clean, hot pint or quart jars, leaving 1-inch of headspace.
Add hot turkey stock to cover meat while maintaining headspace. Use a bubble tool to release any trapped air. Wipe rims clean.
Center lids and apply bands fingertip tight. Place filled jars in canner keeping them hot.
Step 5: Pressure Can the Jars
For pint jars, process at 10 PSI for 75 minutes. For quart jars, process at 10 PSI for 90 minutes. Consult a canning guide for adjustments at higher elevations.
When time is complete, allow canner to depressurize naturally. Remove jars and let cool 12-24 hours. Check seals, label, and store.
Tips for Delicious Canned Turkey
Follow these tips for the best results when canning turkey:
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Use homemade turkey stock for the best flavor.
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Mix light and dark meat when packing jars.
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Avoid adding salt before canning as it can turn bitter. Season later.
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Refrigerate after opening for maximum freshness and use within 4 days.
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Stir turkey cubes into soups, salads, rice dishes, and casseroles.
Ensuring Safe Home Canned Turkey
Always follow research-tested canning methods to prevent botulism and other harmful bacteria. Key safety tips:
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Use a pressure canner, not a water bath.
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Check dial gauges annually for accuracy.
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Let pressure drop naturally before opening canner.
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Verify jar seals are concave and do not move when pressed.
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Discard any food from unsealed jars.
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Store jars in a cool, dark place without temperature fluctuations.
Canning turkey requires time and effort, but it is gratifying to see those jars lining the pantry shelf. The convenience of home-preserved turkey is worth the work.
Follow the 7 steps above for perfect turkey every time. Share your favorite recipes using canned turkey in the comments!
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
What’s the best way to can turkey?
How long does pressure canned turkey last?
How long to cook turkey in a pressure canner?
How do you can a cooked turkey?
Only can fresh turkey meat, whether raw or partially cooked. Thanksgiving leftovers aren’t suitable for canning. Wash the canning tools, jars, lids, and bands in warm, soapy water and rinse well. Sanitize the canning jars by placing them in boiling water for 10 minutes and keeping them hot until filled. Chop the turkey meat into 1-inch pieces.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
Should you can a big Turkey?
But when you’re cooking a HUGE turkey…well…there are only so many turkey sandwiches, soups and egg scrambles one person can take. That why I like canning the extra. Plus, it’s just as easy to cook two turkeys as it is to cook one (assuming you have a big enough oven).
How long does it take to can a Turkey?
Canning turkey is a pretty big project. It does take some time to prepare, cook, debone and separate the meat, make the stock, prepare the jars, and process in a pressure canner. I like to break the project up over two days.