Processing Turkey

We decided to process four turkeys and can the meat for future use.

How to Break Down a Turkey and Can the Meat in a Pressure Canner

Breaking Down the Turkey:

1. Prepare Your Space:

   • Clean and sanitize your workspace thoroughly.

   • Gather your tools: a sharp knife, poultry shears, a cutting board, and a large bowl for the parts.

2. Remove the Legs and Thighs:

   • Place the turkey breast-side up on the cutting board.

   • Locate the joint between the leg and body. Cut through the skin around the joint, then bend the leg back until the joint pops. Cut through the joint to remove the leg and thigh section. Repeat for the other leg.

3. Separate the Thigh from the Drumstick:

   • Find the joint connecting the thigh and drumstick. Cut through the joint to separate them.

4. Remove the Wings:

   • Similarly, cut through the skin at the joint where the wing meets the body. Bend and cut through the joint to detach the wings.

5. Remove the Breast Meat:

   • Starting at the top of the breast, run your knife down along the breastbone, carefully slicing the meat away from the bone. Repeat on the other side.

6. Bones and Carcass:

   • Collect all bones and the carcass for making stock later if desired.

Canning the Turkey Meat in a Pressure Canner:

1. Prepare the Meat:

   • Cut the turkey meat into bite-sized pieces. You can choose to keep the skin on or remove it based on your preference.

   • Place the cut meat into a clean bowl.

2. Prepare Jars and Lids:

   • Wash your canning jars and lids in hot, soapy water.

   • Sterilize the jars by submerging them in boiling water for 10 minutes, then let them dry.

3. Pack the Jars:

   • Fill the jars with the turkey meat, leaving about 1-inch headspace at the top.

   • Optional: Add salt (1 tsp. per quart) or spices for flavor, but do not add liquid, as turkey will produce its own juice during canning.

4. Seal the Jars:

   • Wipe the rims of the jars with a clean, damp cloth to remove any residue.

   • Place the lids on the jars and screw on the metal bands until they are fingertip-tight.

5. Prepare the Pressure Canner:

   • Fill your pressure canner with a few inches of water as per the manufacturer’s instructions.

   • Follow instructions to bring the canner to the correct pressure based on your altitude and canning guidelines.

6. Process the Jars:

   • Place the jars in the pressure canner. Secure the lid and heat to build pressure according to your canner’s instructions.

   • Process pints for 75 minutes and quarts for 90 minutes at 10 pounds of pressure (adjust for altitude).

7. Cool and Store:

   • Once processing is complete, turn off the heat and let the pressure canner cool naturally.

   • When it’s safe to open, carefully remove the jars and place them on a clean towel or cooling rack.

   • Allow the jars to cool completely before checking the seals.

8. Label and Store:

   • Once cool, ensure each lid has sealed correctly (the lid should not pop up when pressed).

   • Label your jars with the date and contents, and store them in a cool, dark place.

Following these steps will help you effectively break down a turkey and preserve the meat for future meals. Enjoy your home-canned turkey throughout the year!