Meats and poultry are low acid foods (pH above 4.6) that provide a good environment for the growth of Clostridium botulinum, the cause of deadly foodborne botulism. Please remind your friends and neighbors that no safe way to use a boiling water canner for these foods exists; meats and poultry must be pressure canned for safety.
Cooking a whole turkey in a pressure canner may sound unconventional but it is actually a great way to cook a moist, flavorful bird in a fraction of the oven roasting time. With the holiday season coming up, using a pressure canner can free up your oven and save hours of cooking. But is it safe and how exactly do you do it? In this article, we’ll cover everything you need to know about cooking turkey in a pressure canner.
How Does Cooking Turkey in a Pressure Canner Work?
A pressure canner uses steam pressure to achieve extremely high temperatures above the boiling point of water. At these temperatures above 240°F, food cooks much faster than conventional cooking methods
To cook a turkey in a pressure canner, you simply place the seasoned raw turkey directly in the canner pot. It’s best to use a canning rack or trivet so the turkey isn’t sitting directly in the bottom. Then add 1-2 cups of liquid like chicken broth, turkey broth, or water to create steam.
Lock on the lid securely and bring the canner up to pressure according to the manufacturer’s directions, usually around 10-15 PSI depending on your altitude. At high pressure, the turkey cooks surrounded by hot pressurized steam, which keeps the meat incredibly moist and tender. The bones soften and the meat can fall right off.
Benefits of Cooking Turkey in a Pressure Canner
There are many advantages to pressure canning your holiday turkey:
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Fast cooking times – A whole turkey cooks in just 1/3 to 1/4 of the time it would take to roast in the oven. A 15 lb turkey may take only 2-3 hours.
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Moist and tender meat – The pressurized steam keeps the turkey very moist and soft. No more dried out turkeys!
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More flavor – The steam infuses into the meat, keeping all the natural juices and flavors inside. Broth in the canner also adds extra taste.
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Frees up oven space – You can cook side dishes in the oven while the turkey cooks in the canner.
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Energy efficient – Pressure canners use less energy than running an oven for hours.
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Cook frozen turkey – You can even cook a frozen turkey in a pressure canner, saving time and planning.
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Kills bacteria – The high pressure temperature kills any dangerous bacteria, resulting in a safe cooked turkey.
Tips for Success When Cooking Turkey in a Pressure Canner
Follow these tips when cooking turkey in a pressure canner:
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Use a rack or trivet so the turkey isn’t sitting directly in the liquid. Allow steam circulation.
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Don’t stuff the turkey. Cook stuffing separately for food safety.
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Truss the legs together to hold the shape. Wings can remain untrussed.
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Generously season the outside skin and inside cavity with salt, pepper, herbs, butter, oil, etc.
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Add 1-2 cups of broth, wine, or water to create steam. Chicken or turkey broth adds the most flavor.
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Securely lock the lid and ensure the valve is sealed before pressurizing.
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Vent the canner slowly and carefully after cooking so the turkey doesn’t overcook.
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Use a meat thermometer to check it reaches 165°F minimum in the thickest part of breast and thigh.
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Let the cooked turkey rest 15-20 minutes before slicing for juicy meat.
Step-by-Step Guide to Cooking Turkey in a Pressure Canner
Follow these simple steps:
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Thoroughly thaw turkey if frozen. Remove giblets and neck. Rinse turkey and pat dry.
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Truss legs together with cooking twine. Tie wings if desired.
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Generously season all over and inside the cavity with herbs, salt, pepper, oil, etc.
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Place turkey breast side up on a rack in the pressure canner pot.
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Pour 1-2 cups broth, wine, or water into the bottom of the canner.
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Lock the lid securely. Ensure the valve is in sealed position.
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Over high heat, bring the canner up to 15 PSI pressure.
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Lower heat to maintain steady 15 PSI pressure.
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Cook for recommended time based on weight. Allow about 6-8 minutes per pound.
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Turn off heat. Allow canner to depressurize naturally.
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Remove lid once pressure is fully released.
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Use a meat thermometer to check internal temperature.
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Let turkey rest 15-20 minutes before removing meat from bones.
Cooking Time Chart for Turkey in a Pressure Canner
| Turkey Weight | Cook Time at 15 PSI |
|---|---|
| 8 – 12 lb | 1 – 1 1/2 hours |
| 12 – 18 lb | 1 1/2 – 2 1/4 hours |
| 18 – 24 lb | 2 1/4 – 3 hours |
Pressure Canning Turkey Meat
Besides cooking a whole turkey, you can also use a pressure canner to preserve cooked turkey meat in jars. Here’s how:
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Cook turkey pieces like breasts or legs until fully done.
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Pack hot turkey pieces into sterilized jars leaving 1-1 1/2 inch headspace.
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Pour hot broth over meat leaving headspace. Remove air bubbles.
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Wipe jar rims. Seal lids.
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Process pint jars for 75 minutes, quart jars for 90 minutes at recommended PSI.
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Store sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
Canning cooked turkey provides shelf-stable, ready-to-eat meat perfect for quick meals, sandwiches, casseroles, and more!
Frequently Asked Questions
What size pressure canner do I need?
Choose a pressure canner that fits at least 4 quart jars for a 10-15 lb turkey. Bigger birds need a larger canner that holds 7+ quarts.
Can I cook a stuffed turkey?
Do not cook stuffed poultry in a pressure canner due to food safety risks. Cook stuffing separately.
How long does cooked canned turkey last?
Properly canned turkey meat will keep 1 year sealed. Refrigerate and use within 3-4 days after opening.
What PSI should I use?
Cook at 15 PSI at sea level, or follow your canner’s directions and altitude adjustments.
Can I add aromatics to the canner?
Yes, add onions, garlic, herbs, citrus, and spices to the canner water or broth for extra flavor.
Do I need to brine or marinade the turkey?
Brining is optional since the pressurized steam keeps the meat very moist and flavorful.
The Takeaway
Cooking turkey in a pressure canner results in a moist, tender bird in a fraction of the traditional oven roasting time. Follow the recommendations for best results and food safety. Once you discover how easy and delicious pressure canned turkey is, you may never go back to roasting!
Canning Meat (Strips, Cubes or Chunks of Bear, Beef, Lamb, Pork, Veal or Venison)
Choose high quality, chilled meat. If frozen, thaw completely in the refrigerator, under cold running water or in the microwave. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones. Cut into 1-inch wide strips, cubes or chunks.
- Hot pack – Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add ½ teaspoon of salt per pint or 1 teaspoon of salt per quart to the jar, if desired. Pack hot meat loosely into hot jars leaving 1-inch headspace. Fill jars with boiling broth, meat drippings, water, or tomato juice (especially for wild game) to 1 inch from top of jar. Remove bubbles, wipe jar rims, adjust lids and process in pressure canner.
- Raw pack – Add 1 teaspoon per pint or 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid. Wipe jar rims, adjust lids and process in pressure canner.
For hot and raw pack jars of meat, process pints for 75 minutes and quarts for 90 minutes.
- Dial-gauge pressure canner – process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).
- Weighted gauge pressure canner – process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft) or at 15 pounds pressure (altitudes above 1,000 ft).