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 an entire turkey in a pressure canner may sound unconventional, but it’s actually a clever and convenient way to prepare this large bird. With the right preparation and technique, you can enjoy a moist, tender, flavorful turkey using your stovetop pressure canner instead of the oven.
As a busy mom who loves hosting Thanksgiving dinner every year, I’m always looking for ways to free up oven space and save time in the kitchen. After years of waking up at the crack of dawn to slide the turkey in the oven, I finally tried pressure canning my bird instead. I was amazed at how juicy it turned out, plus it cooked in a fraction of the usual roasting time.
If you’re curious how this method works or want to give it a try this holiday season, read on for a complete guide to pressure canning turkeys from start to finish I’ll walk through everything from benefits and cook times to step-by-step instructions and tips for success
How Does Pressure Canning Cook a Turkey So Quickly?
Pressure canners use pressurized steam to reach hotter temperatures than possible with conventional boiling water. This high heat denatures proteins more rapidly, allowing food to cook very quickly.
Typically, an oven roasted turkey needs to reach an internal temperature of 165°F to be safe to eat. Cooking at 325°F takes hours to gently bring the center up to temp without burning the outside
A pressure canner reaches temperatures of 240-250°F or more. The turkey essentially pressure cooks, with steam rapidly conducting heat throughout the meat. Even a large 20 lb. turkey cooks in just 1-2 hours.
The steam also keeps the turkey incredibly moist and tender. The meat gently poaches in the hot pressurized environment, sort of like a moist-heat braising method.
Benefits of Pressure Canned Turkey
Compared to oven roasting pressure canning turkey offers several advantages
- Fast cook times – Cooks in about 1 hour per 5 lbs, instead of over 6 hrs for a 20 lb. bird.
- Moist, tender meat – The steam keeps the turkey very juicy.
- Infused flavor – Broth in the canner imparts extra seasoning.
- Frees up oven space – You can bake sides dishes while it cooks.
- Energy efficient – Uses less energy than running an oven for hours.
- Cook frozen turkey – No need to thaw!
Step-By-Step Guide to Pressure Canning Turkey
Follow these simple steps for foolproof results:
Prep
- Thaw turkey completely if frozen
- Remove giblets and neck from cavities
- Rinse turkey and pat dry
- Truss legs together with twine
- Generously season inside cavity and outside skin
- Place breast side up on rack in canner
Cook
- Add 1-2 cups broth or water to canner
- Lock lid securely; seal valve in closed position
- Once pressurized, cook for estimated time per weight
Finish
- Turn off heat and allow canner to depressurize naturally
- Carefully remove lid once all pressure is released
- Transfer turkey to cutting board or platter
- Let rest 15 minutes before slicing
- Check temperature with meat thermometer
Cooking Time Chart
For best results, cook at 15 PSI adjusted for your altitude.
| Turkey Weight | Cook Time |
|---|---|
| 8 – 12 lbs | 45 – 60 min |
| 12 – 16 lbs | 60 – 75 min |
| 16 – 20 lbs | 75 – 90 min |
| 20 – 24 lbs | 90 – 120 min |
Tips for Success
Follow these tips when pressure canning turkey:
- Use a rack to elevate turkey above liquid.
- Never stuff a turkey before pressure canning.
- Truss legs to hold shape, but wings can remain untied.
- Liberally season both cavity and outer skin.
- Add 1-2 cups broth, wine or water to create steam.
- Ensure valve is in sealed position before pressurizing.
- Let pressure drop naturally before opening lid.
- Check internal temperature before resting.
- Let turkey rest 15-20 minutes before carving.
Can You Canned Just Turkey Parts?
While whole turkeys work very well, you can also pressure can bone-in turkey breasts, legs or wings using this method.
Turkey pieces take less time since heat penetrates smaller cuts faster. Allow about:
- Turkey breasts – 60 minutes
- Turkey drumsticks – 45 minutes
- Wings or thighs – 30 minutes
Adjust cook times based on the amount of meat you are canning. Pack pieces neatly into jars and cover with broth before processing.
Storing and Reheating Pressure Canned Turkey
Properly canned turkey holds safely on the shelf for up to a year. Always check jars for signs of spoilage before opening. Refrigerate leftovers within 2-3 days after opening.
To reheat canned turkey, you can either:
- Warm pieces directly in the cooking liquid.
- Shred meat and reheat in soups, casseroles or gravy.
Pressure canning is a safe and effective method for cooking whole turkeys with an amazing end result – juicy, fall-off-the-bone meat in record time. Give it a try this holiday season for your best turkey yet!
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).
I’m CANNING our TURKEY!
FAQ
Can you cook a whole turkey in a pressure canner?
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Follow proper canning guidelines:Always consult reliable canning instructions and processing times based on your turkey size and pressure canner specifications.
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Raw packing:When canning turkey, it is typically “raw packed” meaning you place raw turkey pieces directly into jars before processing in the canner.
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Low-acid food:Turkey is considered a low-acid food, so it is essential to use a pressure canner for proper preservation.
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Consider size:Depending on your pressure canner size, you may need to cut a large turkey into smaller pieces to fit properly.
How long do you pressure canning a turkey?
For jars of poultry or rabbit without bones (both hot and raw pack), process pints for 75 minutes and quarts for 90 minutes. For jars of poultry or rabbit with included bones (both hot and raw pack), process pints for 65 minutes and quarts for 75 minutes.
Can you cook in a pressure canner?
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Designed for canning:Pressure canners are primarily designed for canning large batches of food, meaning they might be too large for typical cooking needs.
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Can cook large quantities:If you need to cook a large quantity of food quickly, a pressure canner can be used.
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Check pressure gauge:Always monitor the pressure gauge when using a pressure canner for cooking to ensure safe operation.
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Consider a pressure cooker:For smaller cooking tasks, a dedicated pressure cooker is usually more practical.
What Cannot be canned in a pressure canner?
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Low-acid vegetablesBroccoli, cauliflower, eggplant, and summer squash can become mushy when pressure canned
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Dairy productsMilk, cream, cheese, and butter don’t distribute heat well, so they can’t be safely canned
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Thick foodsCaramels, sausage, cream of soup, nut butters, and chocolate are too thick for heat to penetrate, so they can’t be safely canned
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Wheat productsBread, oats, grains, barley, rice, biscuits, crackers, dough, and “cake in a jar” can break down and go rancid
Is pressure canning a Turkey safe?
* Pressure canning is a safe and effective way to cook a turkey. * The cooking time for a turkey in a pressure canner is about 3 hours. * It is important to use a pressure canner that is large enough to accommodate the turkey. * Be sure to follow the manufacturer’s instructions for using your pressure canner.
Can you cook a Turkey in a pressure canner?
A: Yes, you can cook a turkey in a pressure canner. However, there are a few things you need to keep in mind. First, you will need to use a turkey that is small enough to fit in the pressure canner. Second, you will need to make sure that the turkey is completely thawed before cooking it.
How long can a pressure canning Turkey last?
Let the pressure canner cool down naturally. Do not open the pressure canner until the pressure has completely released. Remove the turkey from the pressure canner and let it cool completely. The turkey can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Introduction
How long do you Pressure Cook a 12 pound turkey?
A 12-pound turkey: Pressure cook for approximately 6 to 7 minutes per pound. A 15-pound turkey: Pressure cook for around 5 to 6 minutes per pound. A 20-pound turkey: Pressure cook for about 4 to 5 minutes per pound. Always refer to the manufacturer’s instructions for your specific pressure cooker model to ensure accurate cooking times.
Can a pressure cooker Cook a Turkey?
With a pressure cooker, you can achieve tender and juicy turkey in a fraction of the time it takes to cook in the oven. The intense pressure and steam inside the cooker work together to lock in moisture and flavors, resulting in a mouthwatering turkey that will impress your guests!
How do I choose a pressure canner?
A pressure canner allows foods to reach a higher temperature (240°F) needed to kill bacteria for shelf-stable preservation. Look for one that holds 7 quart jars or 9 pint jars. Canning jars – Use pint or quart sized regular mouth mason jars. The jars need to be free of cracks or chips. Always use new lids and rings for canning.