Turkey is easy to can and will last for months on the shelf, so it’s always available when you need a quick meal. Learn how to pressure can turkey with this tutorial.
Around the holidays, turkeys can be purchased at reduced prices from stores and butcher shops. I like to grab an extra bird or two with the purpose of preserving it for later meals. Since freezer space is an issue this time of the year, I can it so it can be stored on the shelf.
Home canned turkey is a convenient option for those days when you need quick meal option. You can use it in chili and soups, tacos, enchiladas, sandwiches, and casseroles.
Canning turkey is a great way to preserve and store meat for future use Having jars of home-canned turkey on the shelf means you can quickly throw together meals like casseroles, soups, sandwiches, salads, and more Properly canned turkey will keep for 1-2 years unopened. Follow this simple guide to learn how to safely can turkey using a pressure canner.
Why Can Turkey?
Canning turkey provides numerous benefits:
- Saves money by preserving turkey purchased on sale or raised yourself
- Provides ready-to-eat meat for quick meals year-round
- Allows better use of whole turkeys, like preserving extra meat
- Lets you control ingredients unlike store-bought canned meat
- Keeps longer than raw or cooked turkey in the freezer
- Makes turkey available anywhere without refrigeration
- Allows stocking up the pantry with your own high-quality meat
Step 1: Prepare the Turkey
Choose the Right Turkey
You can can whole turkey pieces, just breast meat, or mixed light and dark meat. Bone-in or boneless turkey will work. For more uniform cooking, cut turkey into 1-inch cubes or chunks before canning.
Aim for good quality fresh or thoroughly thawed turkey. Avoid pre-injected or pre-basted turkey.
Remove Bones
If using bone-in pieces, remove all bones, cartilage, and skin. Cut turkey into 1-inch chunks. This size allows heat to fully penetrate during canning.
Deboning raw turkey can be difficult. For easier removal, simmer pieces until tender first. This extra cooking time is needed anyway before canning.
Step 2: Make Turkey Stock
Turkey bones provide excellent flavor. Place bones, skin, pan drippings, and giblets in a pot. Add enough water to cover and simmer 30-60 minutes.
Strain the stock through a sieve and chill overnight The fat will rise to the top and can be easily removed before canning
Step 3: Parcook the Turkey
In a skillet over medium-high heat, brown the turkey chunks for 5-7 minutes until lightly cooked but still raw inside.
This step removes excess moisture that could hinder heat penetration during canning,
Step 4: Pack Jars
Ladle hot turkey pieces into clean, hot pint or quart jars, leaving 1-inch headspace. Cover meat with hot turkey broth, leaving 1-inch space.
Run a bubble tool or chopstick through the jars to release trapped air bubbles. Wipe any splatters from the rims before applying lids.
Step 5: Pressure Can the Jars
Place filled jars in a pressure canner and process according to the chart below based on jar size:
- Pints (16 oz): 75 minutes
- Quarts (32 oz): 90 minutes
For altitudes above 1,000 feet, increase processing time. After canning, let jars sit undisturbed for 12-24 hours to seal.
Tips for Best Results
Follow these tips for delicious, high-quality home canned turkey:
- Use homemade turkey stock for the best flavor
- Mix light and dark meat together for added moisture
- Don’t add salt before canning to prevent bitterness
- Refrigerate leftovers within 4 days and use within 1 week
- Add turkey cubes to soups, salads, casseroles, pasta dishes, and more
Ensuring Safety
Always use current USDA-approved recipes and methods when canning to prevent botulism or spoilage. Key safety tips:
- Use a pressure canner, not a water bath
- Ensure accurate dial gauge; have weighted gauges tested annually
- Allow full natural depressurization before opening canner
- Check seals are concave with no movement when pressed
- Label jars with contents and canning date
- Store in a cool, dark place between 50°F – 70°F
The effort of canning turkey is worthwhile for the convenience of home-preserved meat ready anytime. Follow proper technique for safely canned turkey your family can enjoy year after year.
Tips for Canning Turkey
Whether you are taking advantage of holiday sales, raise your own poultry, hunt, or just want to preserve Thanksgiving leftovers, this article will show you how to can turkey meat for your food storage shelves. Before we get into it, here are some tips:
Step 3: Heat the Stock
Add the stock to a large stockpot. Cover pot, and bring it to a boil over medium-high heat, and then reduce the heat to a simmer (180˚F). If you made fresh stock, remove and discard excess fat before heating.
If you refrigerated the meat, you will need to heat it up before placing it in your jars. Simply add it to your pot of stock and heat everything together. Use tongs or a slotted spoon to scoop out the meat to fill the jars, and then top off with stock.
I’m CANNING our TURKEY!
FAQ
What is the best way to can a turkey?
There are two ways to can turkey, either by hot packing or cold packing. Hot packing requires the meat to be cooked before caning. Cold packing is canning the meat without first cooking it. The preferred method by many is using the hot packed method.
How long do you pressure canning a turkey?
| Table 1. Recommended process time for Meat Stock in a dial-gauge pressure canner. | ||
|---|---|---|
| Style of Pack | Jar Size | Process Time |
| Hot | Pints | 20 min |
| Quarts | 25 |
Is canned turkey any good?
Canned turkey is actually better than roasted turkey. It is tender, moist, and full of slow-cooked flavor. If you need a quick protein choice for dinner, just open a can of turkey, serve with mashed potatoes and a can of vegetables. If you want to make a soup or pot pie, just pop open a can of turkey.
How to preserve turkey meat?
Always store cooked turkey in a covered container at the top of the fridge, above raw poultry. You should eat turkey leftovers within 3–4 days and always ensure you reheat them correctly. For longer storage, you can freeze leftover cooked turkey. Ensure you date the container and use within 3–4 months of freezing.
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). If you’re new to canning, check out my posts:
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.
How do you can a hot turkey?
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.
Can you eat canned turkey?
Salads: Add chunks of canned turkey to salads for a protein boost. Fried rice: Use canned turkey in fried rice for a delicious and easy one-pan meal. With a little planning and effort, you can easily pressure can turkey and enjoy delicious, home-preserved protein for months to come. So, grab your turkey and get canning!