3 Irresistible Turkey Canning Recipes for Year-Round Feasts

I’ll never forget the first time I helped my Aunt Marge can turkey after Thanksgiving. The whole kitchen smelled like holiday magic, and I was fascinated watching those golden jars fill up with tender meat. “This,” she said with a wink, “is how we make Thanksgiving last all year long.” Now I’m hooked on turkey canning recipes – they’re my secret weapon for quick weeknight meals and emergency protein.

But let me be clear: canning turkey isn’t something to wing (pun intended!). Food safety is absolutely crucial when preserving meat. That’s why I’m sharing the exact method my family’s used safely for decades. When done right with a proper pressure canner, these turkey canning recipes give you shelf-stable meat that’s just as juicy and flavorful as the day you packed it. Trust me, once you taste homemade canned turkey in your soups and casseroles, you’ll never go back to store-bought!

Why You’ll Love These Turkey Canning Recipes

Let me tell you why these turkey canning recipes have become my year-round kitchen superheroes:

• Meal prep magic: Imagine pulling a jar of ready-to-use turkey off your shelf when you’re too tired to cook – it’s dinner salvation!
• Flavor that lasts: Unlike freezer-burned meat, properly canned turkey stays juicy and flavorful for up to a year.
• Zero waste solution: Never let leftover holiday turkey go bad again – can it!
• Emergency pantry staple: Power outages? Snowed in? You’ll be so glad you have these jars.
• Better than store-bought: Control your ingredients – no mystery additives or crazy sodium levels.

Seriously, once you try homemade turkey canning recipes, you’ll wonder how you ever lived without them!

Essential Equipment for Turkey Canning Recipes

Listen, you can’t just grab any old pot and start canning turkey – safety first! Here’s what you absolutely need:

• Pressure canner: Not a pressure cooker – a proper canner that maintains 10-15 lbs pressure consistently. This is non-negotiable for meat.
• Glass jars: Pint or quart mason jars with no chips or cracks. I reuse mine for years!
• New lids: Never reuse lids – the seals won’t work right.
• Jar lifter: Those jars get HOT. Trust me, burned fingers aren’t fun.
• Bubble remover: A chopstick works in a pinch!

That’s it! Well, besides common kitchen stuff like a big pot for sterilizing and clean towels. Easy peasy!

Ingredients for Turkey Canning Recipes

Okay, let’s talk turkey – literally! The beauty of these turkey canning recipes is their simplicity. You only need a few key ingredients, but quality matters:

• 4 lbs cooked turkey meat: Diced into 1-inch pieces (about 2 small turkey breasts). Must be fresh and fully cooked – I roast mine with just salt and pepper first.
• Salt: 1 tsp per pint jar. I use kosher salt for the cleanest flavor.
• Black pepper: 1/2 tsp per pint jar – freshly ground is best!
• Garlic powder: 1/4 tsp per pint jar (or 1 fresh clove if you’re feeling fancy).
• Liquid: Water works fine, but homemade turkey broth makes it extra special.

Pack that turkey in good and tight – you want those jars full but still with that crucial 1-inch headspace at the top.

Ingredient Substitutions & Notes

Now don’t panic if you’re missing something! Here’s my cheat sheet:

• Broth options: Chicken broth works if you’re out of turkey broth. Just skip bouillon cubes – too salty!
• Seasoning swaps: Try smoked paprika instead of pepper, or add a bay leaf to each jar for depth.
• Meat musts: Never use previously frozen turkey – the texture gets weird after canning. And trim ALL fat – it can cause sealing issues.
• Salt-sensitive? Cut the salt in half, but know the flavor won’t develop as richly over time.

Remember: With canning, fresh is best and safety comes first!

Step-by-Step Turkey Canning Recipes

Alright, let’s get our hands dirty! I’ll walk you through my turkey canning recipes just like Aunt Marge taught me – step by step without any scary shortcuts. Grab your apron and let’s do this!

Preparing Jars and Turkey Meat

First things first – clean everything! I wash my jars in hot soapy water even if they look clean. Then they go boiling for 10 minutes to sterilize (keep them hot until filling).

While those are bubbling away, I prep my turkey. It should be fully cooked – I like roasting mine plain at 350°F until it hits 165°F internally. Let it cool just enough to handle, then dice into 1-inch chunks. Pro tip: Remove every bit of skin and gristle – they get rubbery when canned!

Pack those turkey pieces firmly into hot jars, leaving that golden 1-inch space at the top. Don’t smash them down, but do fill thoroughly – gaps lead to floating meat later.

Seasoning and Filling Jars

Now the fun part – flavor! Per pint jar:

• 1 tsp salt (right on top of the meat)
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Then pour in your hot liquid – broth or water – until it just covers the meat while maintaining that 1-inch headspace. Run a chopstick around the inside to release any sneaky air bubbles – they’re the enemy of good seals!

Wipe those rims spotless with a damp cloth (even a tiny crumb can ruin your seal). Screw on lids fingertip-tight – not Hercules-tight!

Pressure Canning Process

Here’s where turkey canning recipes differ from fruit preserves – we MUST use pressure!

Place jars in your canner with 2-3 inches of hot water. Seal it up and let steam vent for 10 full minutes before adding the weight. Then process:

• Pints: 75 minutes at 10 lbs pressure
• Quarts: 90 minutes at 10 lbs pressure

When time’s up, turn off heat and let pressure drop naturally – no peeking! After the gauge hits zero, wait another 10 minutes before opening. Remove jars with your lifter and let them cool undisturbed for 24 hours. You’ll hear magical “ping” sounds as they seal!

Tips for Perfect Turkey Canning Recipes

After canning dozens of batches, I’ve learned some tricks to make these turkey canning recipes foolproof:

• Bubble patrol: That chopstick swirl isn’t just busywork! Get all the way to the bottom – trapped air causes floating meat and failed seals. I check twice!
• The seal test: After cooling, press the lid center. If it pops, refrigerate and eat that jar first. Good seals stay firmly down.
• Storage smarts: Remove rings before storing (rust is gross!). Keep jars in a cool, dark place – heat and light degrade quality.
• Label everything: Write the date with grease pencil. Canned turkey lasts a year, but tastes best within 6 months.

Remember: When in doubt, throw it out! Cloudy liquid or odd smells mean spoilage.

Serving Suggestions for Canned Turkey

Oh, the possibilities! That jar of turkey is like a golden ticket to quick, delicious meals. My go-to? Dump a pint into simmering broth with noodles and veggies for instant chicken noodle soup (turkey noodle soup, I guess!). It’s also magic in:

• Casseroles: Swap canned turkey for chicken in your favorite recipes – it adds deeper flavor
• Salads: Toss chilled turkey with mayo, grapes, and pecans for a killer sandwich filling
• Tacos: Just warm and season – no one will guess it came from a jar!

Honestly? Sometimes I eat it straight from the jar with crackers when no one’s looking…

Storage & Reheating Guidelines

Here’s the scoop on keeping your turkey canning recipes safe and tasty! Properly sealed jars last up to 1 year in a cool, dark pantry (mine live in the basement). But listen up – if a jar doesn’t seal, pop it in the fridge and use it within 3 days. When you’re ready to eat, just heat the turkey gently in a saucepan – no need to boil it to death! I often add it last minute to soups or casseroles so it stays juicy.

Turkey Canning Recipes FAQs

I get questions all the time about these turkey canning recipes – here are the big ones that always come up:

Can I use raw turkey instead of cooked?
Oh honey, no! Raw turkey in jars is just asking for trouble. You must fully cook it first – roasting gives the best texture. Pressure canning finishes the sterilization process, but it’s not meant to cook raw meat safely. Trust me on this one!

How long does canned turkey actually last?
Properly sealed jars stay good up to a year, but I think they taste best within 6 months. The color might darken over time – that’s normal! Just check for signs of spoilage before using: bulging lids, cloudy liquid, or funky smells mean toss it.

Can I freeze turkey instead of canning?
Sure, but frozen turkey gets dry and icy after a few months. Canning keeps it juicy and shelf-stable – no freezer space needed! Though if you do freeze, pack it in broth to help prevent freezer burn.

Nutritional Information

Now don’t go treating these numbers like gospel – homemade turkey canning recipes will vary based on your exact ingredients and how you cooked the meat! But generally, a 1/2 cup serving of my canned turkey gives you about 150 calories with 25g of protein. It’s naturally low-carb and packed with nutrients, but sodium content depends on how much salt you added. Remember: Nutrition labels are just estimates – your homemade version might be even healthier without all the preservatives in store-bought!

Share Your Experience

I’d love to hear how your turkey canning adventure goes! Did you add any special spices? Find a brilliant way to use your jars? Drop me a note – we’re all learning together in this delicious preserving journey. You can also find more great ideas on Pinterest.

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