Canned Turkey Meat Recipe – High Country Farmhouse

The amazing thing about raising turkeys for meat is having canned turkey on hand wherever you need it.Raw pack canned turkey meat will replace deli meats for sandwiches, as well as make a great meat for soups and and casseroles. It makes a delicious broth with loads of flavour.When canning raw turkey, always use a pressure canner that can pressurize to 10lbs.We don’t raise turkeys every year. They takes at least 6 months to raise, and while they produce a lot of meat, they are not as efficient as meat birds when it comes to feed to meat conversion.Turkeys are fun to raise, they are such an enjoyable bird. Once they get big, they do get a bit intimidating when they confront you all fluffed up.I’ve enjoyed raising turkeys. This year was a bit of a challenge, as we kept losing them.We started with 11, but only processed 7. I blame overcrowding quite a bit, as we had too many birds (with our broilers as well) in a too small coop for a while. Where To Use Canned Turkey MeatCanned turkey meat is delicious on sandwiches, and it also makes a great addition to soups for extra flavor.I made corn chowder a couple weeks ago, and always dislike how little protein it contains. An added jar of canned turkey meat gave extra flavor, as well as extra protein.When making sandwiches, dump a can of turkey meat into a small bowl. Shred with a fork, and add some mayo. Mix well, and put on bread with lettuce.Deli meats are one of those grocery items that are hard to get away from. Homemade canned turkey meat helps with this.While it does still contain some nitrates, there are no other preservatives and mysterious ingredients.How Long Does Pressure Canned Turkey LastCanned turkey last for up to 2 years in the cellar, but my recommendation is to eat it within a year. Once opened, eat within a week.How Do I Can Raw TurkeyTo can raw turkey, you need a pressure canner, pint jars, seasonings, and turkey meat.Turkey breast works well, but turkey thighs do too. When we process our turkey I like to keep the turkey breast for chicken fingers, or Milanese. For that reason I deboned thigh meat to can.How To Can Turkey MeatThere are several steps you need to take to make canned turkey. It takes several days, but not a lot of hours, as you need 24 hours to marinate the meat in a brine.Start by deboning your turkey meat. If using turkey breast, this step can be missed.Next cut the meat into 1/2 inch cubes. If deboning thighs or drumsticks, make sure to remove all the small bines, and most of the fat.Depending on how old the turkeys are will affect fat content. Also, turkeys raised later on in the year will have more fat content.Weigh the cubed meat. You need 12 lbs. of cubed meat for each recipe (recipe can also be halved).In a large pail or bowl, mix brown sugar, salt, water, and tender quick.Add in cubed meat, mix well.Let marinate in the fridge overnight or 12 hours. Pack into jars, removing air spaces with a knife.Clean rims well, and seal. Pressure can for 60 minutes for pints, 90 minutes for quarts at 10lbs of pressure.Release pressure slowly to reduce liquid loss. Remove jars and cool. Once jars are cooled, wash jars in warm soapy water and store in cool dry space.Ingredients Needed For Canned TurkeyThis recipe contains 5 ingredients.To make raw pack canned turkey you need 12 lbs. of cubed turkey meat, 3/4 cup brown sugar, 1/4 cup salt, 8 cups of cold water, and 1/3 cup Tender quick (a curing salt).You will also need pint jars (or quarts, but for our large family we use pints), lids and seals, and a pressure canner for safe canning.Always make sure to sterilize your jars before using. Placing the lids in hot water for a few minutes before sealing them is also helpful for a good seal.A lot of canning woes can be avoided with proper cleanliness practices. Jars need to be clean, and you also need to wipe down the jar rims really well before sealing.Any type of residue on the rim will prevent proper sealing. Make sure your lids and seals are in good condition, with no flaws.Canning raw meat can be intimidating, but once you learn how to preserve raw packed meat, it is life changing in food security and preservation.Using safe canning practices will help you be comfortable and safe while eating your canned turkey meat. Canned sausage is another thing I can every year, and it is delicious as well.The amazing thing about raising turkeys for meat is having canned turkey on hand wherever you need it.Knowing how to can turkey meat will replace deli meats for sandwiches, as well as make a great meat for soups and and casseroles. When canning raw turkey, always use a pressure canner for best results.Ingredients 12 lbs. cubed turkey meat 3/4 cup brown sugar 1/4 cup salt 8 cups cold water 1/3 cup Tender QuickInstructionsCut the turkey meat into 1/2 inch cubes. If deboning thighs or drumsticks, make sure to remove all the small bines, and most of the fat.Weigh the cubed meat. You need 12 lbs. of cubed meat for each recipe (recipe can also be halved).In a large pail or bowl, mix brown sugar, salt, water, and tender quick.Add in cubed meat, mix well.Let marinate in the fridge overnight or 12 hours. Pack into pint jars, removing air spaces with a knife.Wipe down rim well, and hand tighten seals.Place into pressure canner with a couple inches of water at the bottom. Close lid, heat to 10 lbs. of pressure, and pressure can for 60 minutes.Release pressure slowly to reduce liquid loss. Once jars are cooled, wash with warm soapy water and store in a cool dry place for up to a year.Nutrition Information: Yield: 72 Serving Size: 1 Amount Per Serving: Calories: 131Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 77mgSodium: 479mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 22gThese values are approximate. Did you make this recipe?Please leave a comment on the blog or share a photo on Pinterest