Canning Turkey

5 from 1 vote

Pressure canning turkey is a convenient way to preserve this versatile meat for easy meals throughout the year. Whether you're using fresh, raw turkey or leftover cooked turkey, this method ensures you have tender, ready-to-use meat on hand whenever you need it.

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: American

Keyword: Canning Meat

Servings: yield varies

Author: Ashley Adamant

Equipment

All American 30-Quart Pressure Cooker Canner

Ingredients

For Raw Pack:

Fresh Turkey cut into pieces, such as breasts, thighs, or chunks
Salt optional: 1 tsp per quart jar for seasoning

For Leftover Cooked Turkey

Leftover Turkey cooked, shredded, or in chunks
Salt optional: 1 tsp per quart jar for seasoning

Instructions

Prepare the Turkey & Jars

For raw turkey: Trim skin, excess fat, and any unwanted parts. Cut the meat into chunks or pieces that fit easily into your canning jars.
For cooked turkey: Remove skin and bones. Shred or chop the turkey into bite-sized pieces.
Wash Jars: Wash canning jars, lids, and rings with hot soapy water. No need to sterilize jars or lids before pressure canning, just ensure they're clean and warm.

Pack the Jars

Pack either raw or pre-cooked turkey tightly into sterilized jars, leaving 1-inch headspace at the top.
Optionally, add 1 tsp of salt to each quart jar for flavor.
If using raw turkey, no liquid is necessary, but for cooked turkey, you may add a small amount of turkey broth or water to help cover the meat, ensuring you maintain the 1-inch headspace.

Seal the Jars

Wipe the rims of each jar with a clean, damp cloth to remove any residue.
Place sterilized lids on each jar, then screw the metal rings on just finger-tight.

Prepare the Pressure Canner

Add 2-3 inches of water to the bottom of your pressure canner, and prepare according to the manufacturers instructions.
Set your canner to 10 pounds of pressure (adjust according to your altitude as needed).

Process the Jars

Once the canner reaches the appropriate pressure, process:
Pint jars for 75 minutes.
Quart jars for 90 minutes.

Cool and Store

After the processing time is complete, allow the pressure canner to naturally cool and release pressure.
Carefully remove the jars, and let them cool completely on a clean towel or cooling rack.
Check seals by pressing the center of each lid. If it doesn't pop back, the jar is sealed.
Store sealed jars in a cool, dark place. Properly sealed jars can be stored for up to a year.

Notes

Storage & Usage:

Once opened, refrigerate any leftover turkey and use within 3-4 days.
Canned turkey is perfect for quick meals, soups, stews, or sandwiches throughout the year.

Altitude Adjustments for Canning Turkey

Pressure canning time remains the same regardless of altitude. However, the processing pressure increases as the altitude increases. Use the following table to determine the correct processing pressure if you’re above 1,000 feet in elevation.

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Nutrition