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Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage.
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Cover the turkey meat with hot turkey stock, leaving 1-inch headspace. Add 1 teaspoon of salt per quart jar or 1/2 teaspoon to pint jars, if desired. Wipe the jar rims clean with paper towels, and then apply new canning lids on the jars. Place the screw bands and tighten the ring until fingertip-tight. Prepare the pressure canner by inserting.
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Step 1: Prepare the Turkey. If you are preparing a whole bird for canning, you don't have to cook it completely. The pressure canning process will finish cooking the meat and kill any bacteria that may be present. Both Ball and the National Center for Home Food Preservation say to cook until about two-thirds done.
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Set the turkey on the roasting stand, in the tray/pan, and UNDER the trash can. Start up the charcoal using a charcoal chimney. Once the charcoal is white, layer it on top of the trash can and all around the bottom. Try to bank the charcoal as high around the bottom as possible, which will help the turkey get evenly crispy.
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Fill pressure canner with 2 to 3 inches of water, or according to manufacturer's directions. Heat water up but do not bring to a boil. Place jars in canner and, following the instructions for your canner, screw on the lid. Bring water to a boil and once there's a steady column of steam, set a timer for 10 minutes.
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The 12th Annual Turkey Can Can, presented by Ekonk Hill Turkey Farm and Jewett City Savings Bank, will be held on Saturday, November 23th, 2024 in Sterling CT. This race benefits the Project Pin Food Pantry, serving those in need in Plainfield and Sterling. Registration is $25 through race day, Age 12 and under $10, T-shirts guaranteed for all.
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Keystone Meats All Natural Canned Turkey . Description: Heat & Serve lean meats for quick and easy meals. Use it like you would use a slow-cooked roast of beef, chicken, pork, or turkey. Great for BBQ sandwiches, Tacos, Stews, Soups, Chilis, Casseroles and more!
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Brine the turkey before cooking to maintain moisture. Rub butter under the skin to add a bit of extra fat to an otherwise lean meat. Serve the white meat, and save the richer, fattier dark meat for canning. Add salt to the canning jars along with the turkey meat.
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How to Can Turkey Meat (With a Pressure Canner) If you're a beginner canner, please do not be nervous about pressure canning. Of course we've all heard the horror stories, but by following some simple rules, you'll be perfectly safe. Because turkey meat is a low-acid food, simply processing them in a boiling water bath is not enough.
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Cut the meat into 1-inch cubes. Brown the meat in a frying pan with a small amount of butter or oil just until the meat is cooked to medium doneness. Spoon the meat into canning jars. Evenly add juices from the meat to jars till it is 1-inch from the top of the jar.
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Shred the turkey into small pieces (Can use big pieces if preferred) Add the turkey to the canning jars leaving 1-inch headspace. Add hot broth leaving 1-inch headspace. Wipe the jar rims, remove air bubbles and add lids. Pressure can for 75 minutes for pints, 90 minutes for quarts.
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Reduce heat to low and simmer for 15 minutes, or until the turkey is cooked through. 5. Serve immediately. You can also cook Craig's Turkey Dinner in a Can in the microwave. To do this, simply place the can in the microwave and cook on high for 3-4 minutes, or until the turkey is cooked through.
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Today I am pressure canning turkey for future use. Great food prepping and saving that turkey meat for future recipes and meals. Shelf stable for years. I wi.
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Just put the turkey in a clean canning jar, and fill with stock, leaving 1 inch head space. After securing rims and lids, pressure can for 75 minutes for pints, and 90 minutes for quarts. Canned turkey is actually better than roasted turkey. It is tender, moist, and full of slow-cooked flavor. If you need a quick protein choice for dinner, just.
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Store the Canned Turkey. After the jars have been processed, carefully remove them from the canner and let them cool. Once they are cool, check the seals to ensure they are airtight. Store the canned turkey in a cool, dark place for optimal shelf life.
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With broth and stock, with all the solids filtered out, the canning times are 20 minutes for pints and 25 minutes for quarts. Altitude adjustments for turkey canning recipes are as follows: 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.
