Wednesday, August 7, 2013

Canning: Turkey

Canned turkey pieces is something I don't like to be out of. I use this in so many recipes. I also do chicken pieces, but we all prefer the turkey over the chicken.
-I wait to buy the turkeys till they go on sale(around Thanksgiving)I usually buy two, but Husband informed me that next time, 3 or 4 might be ok(he saw the amount of jars that I got from 2 turkeys & thought that will never last us for a year :).
-Bake the turkeys according to instructions on the pkg., let cool then drain all the broth into a water pitcher, refrigerate broth & turkeys overnight.All the fat will have risen to the top of the pitcher & hardened overnight & can be easily removed. Warm the broth in a sauce pan over low heat while you pick all the meat off the turkeys(remove all the skin 1st and discard).
-I like to use wide-mouthed pint jars to can the turkey. Fill jars with turkey, up to the neck of the jar. -Add 1/2tsp. salt to each jar & then take the broth that you reheated & pour into the jars,(up to the necks of the jar).
-Clean the rims of the jar well! (If any greasy residue is left on the rim, the jar will not seal properly).
-Place the lids & rings on the jars & place in your canner.
-Fill the canner with water, up to the neck of the jars & add 1/2c. vinegar(to keep your jars from getting covered in a chalky residue).
-Bring the water to a rolling boil & time it for 3hours.
-Remove from the canner & place jars onto tea towels for 24hrs.(to insure proper cooling & sealing of the jars).
-The next day, remove the rings & clean the jars with lukewarm soapy water, then they are ready to store.
The recipe I'm sharing with you is a family favorite! I haven't made it in awhile cause I've been out of the canned turkey. When I made it for my family tonight, it disappeared in under 10min.! no joke. There wasn't nearly enough so next time I'll be needing to make 2 pans!
It is definitely a recipe for the busy-get dinner on the table quickly-mom. It will likely take me longer to type up this recipe than it will take to make it!
Turkey Dumplings
2TBS. butter
1can cream of chicken soup
1can, canned turkey
salt & pepper to taste
Bisquick mix
fresh or dried parsley
Preheat oven to 375'
-melt butter in a large cast iron pan, add flour & stir till smooth. Add 1-11/2 cup milk till smooth & bubbly then add canned turkey.Add 1can cream of chicken soup & salt & pepper to taste.
Mix 2cups bisquick with 2/3cup milk & drop by spoonful onto the turkey mixture.
Sprinkle with parsley flakes. Place in the oven at 375' till the tops of the biscuits are golden brown. remove from the stove & ENJOY! (we sure did).
Happy canning!


  1. This comment has been removed by the author.

  2. Hi Ruth-
    Your turkey sounds great, I have canned chicken and beef before and love having it ready for any recipe, and knowing exactly what is in it.
    I do have a concern, though, and that is that you are not using a pressure canner to can your turkey. Please check into this, as everything I have read about canning instructs us to use pressure canners anytime we can meat.
    You have a beautiful family! God bless you and give you wisdom and strength as you raise them to be men and a woman of God.

  3. Hi Tina, my Mother taught me everything I know about canning :) Anything with meat gets cold packed for 3hrs. I don't think I've ever had a jar come unsealed for me or spoil. I have never used a pressure cooker for any of my canning, they tend to scare me a little :)