Don’t worry about running out of turkey when you need a quick meal. It’s easy to can and will last for months. 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 there isn’t much room in the freezer right now, I made it so it can be kept 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.
Pressure canning turkey is one of the best ways to preserve and store turkey for meals throughout the year. With a pressure canner and some time, you can easily can turkey in bite-sized pieces or shreds that are fully cooked and ready to use in soups, salads, sandwiches, casseroles and more!
Pressure canning allows you to safely preserve low-acid foods like turkey by exposing the jars to 240°F heat achieved only under pressure, killing any bacteria that could cause food poisoning like botulism or salmonella. The process is simple once you understand the steps.
Benefits of Pressure Canning Turkey
There are many great reasons to pressure can turkey
- Save money by buying turkey on sale and preserving it
- Saves freezer space compared to freezing turkey
- Provides long-term storage – sealed jars can be stored for 1-2 years
- Jars are shelf-stable until opened – no refrigeration needed
- Makes meal prep easy with pre-cooked turkey ready to use
- Allows you to buy bulk turkey when the price is best
- Lets you control ingredients like salt, seasonings, broth
Equipment Needed
Pressure canning requires some specific equipment to do safely
-
Pressure canner – It must be able to reach at least 240°F Do not use electric multi-cookers or microwave pressure cookers
-
Mason jars – Use pint or quart-sized mason jars and new lids specifically for canning.
-
Jar lifter – To safely move hot jars in and out of the canner
-
Bubble releaser – A non-metallic tool to release trapped air bubbles from jars before processing
-
Jar funnel – Allows you to neatly fill jars (optional)
-
Clean towels – To set hot jars on after processing
Ingredients
-
Turkey – Fresh or thawed turkey, cut into pieces. Can be raw or pre-cooked.
-
Broth or water – Homemade or low-sodium store-bought broth provides the best flavor
-
Salt (optional) – For flavor, typically 1 tsp per quart jar
-
Aromatics (optional) – Onion, carrots, celery, peppercorns, herbs
Step-by-Step Instructions
Follow these steps for safe, high-quality home canned turkey:
1. Prepare the turkey
-
For raw-pack method, cut turkey into pieces and tightly pack raw meat into hot jars
-
For hot-pack, lightly cook or roast turkey until no longer pink, then cut into pieces
-
Cut turkey into small pieces or shreds for best results. Pieces should be no more than 1-inch thick.
2. Make turkey broth
-
For best flavor, make turkey broth using the bones, wings, scraps
-
Simmer bones/scraps in water with mirepoix veggies and herbs for at least 2-3 hours
-
Strain out bones, herbs, and solids. Use resulting broth for canning liquid.
3. Fill the jars
-
Ladle hot turkey broth or water into hot pint or quart jars, leaving 1 inch of headspace
-
Pack pre-cooked turkey pieces or shreds into the jars up to 1 inch from the top
-
Optional: Add 1 tsp salt per quart or 1/2 tsp per pint if desired
-
Slide bubble releaser down sides of jar to release trapped air pockets
-
Wipe jar rims clean and apply lids and bands fingertip tight
4. Pressure can the jars
-
Place filled jars in canner and secure lid. Vent for 10 minutes at a steady stream.
-
Once venting, pressurize to 11 PSI (for 0-2000 feet elevation). Start timing once pressure is reached.
-
Process pint jars for 75 minutes, quart jars for 90 minutes at 11 PSI
-
When time is complete, turn off heat and allow canner to depressurize naturally
-
Carefully remove jars and set on a towel. Do not retighten bands.
5. Test jar seals
-
Allow jars to cool undisturbed for 12-24 hours
-
After cooling, check that jar lids are sealed by pressing center of lid. It should not flex up and down.
-
Remove bands. Sealed lids will remain convex and not move when pressed.
-
Any unsealed jars should be refrigerated and used within 3 days or reprocessed.
6. Store and use canned turkey
-
Wash and dry sealed jars. Label with contents and date.
-
Store in a cool, dark place for up to 2 years.
-
For use, open jar and remove desired amount. Reseal unused portion and refrigerate.
-
Use canned turkey within 1 week once opened.
Tips for Delicious Results
-
Use lower-sodium broth for canning liquid to control saltiness
-
Mix light and dark meat together for the best texture
-
Add onion, carrots, celery, herbs, and peppercorns to broth for flavor
-
Preheat jars in water bath before filling to prevent cracking
-
Let pressure canner depressurize naturally to prevent siphoning
-
Refrigerate and use any unsealed jars within 3 days
Serving Ideas
Home canned turkey is extremely versatile for quick, healthy meals:
-
Turkey noodle or rice soup – Just heat and serve!
-
Turkey salad sandwiches with mayo, celery, relish
-
Turkey casseroles like tetrazzini, enchiladas, pot pie
-
Stir fry with turkey and frozen mixed veggies
-
Tacos, burritos, quesadillas with canned turkey
-
Turkey hash with potatoes, onion, peppers
With a pressure canner and some time, you can enjoy delicious, pre-cooked turkey for meals throughout the year. Follow these steps for safe pressure canning results. Those jars of tender turkey will make meal prep a breeze!
Step 3: Heat the Stock
Add the stock to a large stockpot. Turn the heat down to a simmer (180˚F) and cover the pot. Bring it to a boil over medium-high heat. 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. To fill the jars, use tongs or a slotted spoon to scoop out the meat. Then, add more stock to the top.
Step 1: Prepare the Turkey
If you are preparing a whole bird for canning, you don’t have to cook it completely. The pressure canning process will finish cooking the meat and kill any bacteria that may be present. Both Ball and the National Center for Home Food Preservation say to cook until about two-thirds done.
Roast the unstuffed bird in an oven until the internal temperature is at least 115˚F. If you’d rather handle a fully cooked bird, keep roasting it until the internal temperature reaches 165˚F.
Let the turkey rest until it is cool enough to handle, then remove the meat from the bones. Cut the meat into chunks, cubes, or strips. If you shred the meat, it might get squashed in the jar, which would stop the heat from getting through properly.
Save the carcass, skin, and pan drippings to make stock. I like to do this right away since the roasting pan is already out.
If you have stock made and ready to use, continue to the canning process. Do not can the meat until after making the stock. If you need to remove the fat easily, put the stock in the fridge overnight while you make the meat. The next day, you can the meat.
I’m CANNING our TURKEY!
FAQ
How long do you pressure can turkey?
Can I raw pack turkey for canning?
How long to pressure can turkey broth?
What pressure should I use for canning meat?
Can You pressure can a whole turkey?
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. You can can whole turkey pieces or use boneless turkey breast or thighs.
Is pressure canning turkey meat a good idea?
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.
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.
How do you preheat a pressure canner?
Place the recommended amount of warm water in the bottom of your canner (check your pressure canner manual, but usually 3-4″ of water) and begin to preheat the canner. Pack clean, hot quart and/or pint mason jars with the diced or shredded meat, leaving 1″ headspace at the top. Top up the jars with hot turkey stock.
Do you add liquid to Canning turkey meat?
Canning liquid: When canning turkey meat, you can add water, stock, or tomato juice to the packed jars before processing. No liquid is added when raw canning. The liquid cover in hot packing turkey ensures quality during storage, while the raw turkey fat and juices are usually not enough to fully cover the meat in raw packs.
What should be left out of turkey meat when Canning?
Leave turkey giblets, hearts and livers out of the rest of the turkey meat when canning that meat.