Turkey is always available when you need a quick meal because it’s simple to can and keeps for months on the shelf. Learn how to pressure can turkey with this tutorial.
Around the holidays, turkeys can be purchased at reduced prices from stores and butcher shops. I like to grab an extra bird or two with the purpose of preserving it for later meals. This time of year, freezer space is limited, so I can make it so it can be kept on the shelf.
Home canned turkey is a convenient option for those days when you need quick meal option. You can use it in chili and soups, tacos, enchiladas, sandwiches, and casseroles.
Ah, the majestic turkey: a centerpiece of holiday feasts a symbol of abundance, and a culinary challenge for many home cooks. But what if I told you there’s a way to cook a juicy, flavorful turkey in a fraction of the time without drying it out or sacrificing flavor? Enter the pressure canner, your secret weapon for achieving Thanksgiving perfection.
Why Use a Pressure Canner for Turkey?
You might be wondering, “Why bother with a pressure canner when I can just roast a turkey in the oven?” Well, my friend, let me enlighten you Pressure cookers work their magic by trapping steam, which increases the pressure inside the pot. This higher pressure allows water to boil at a higher temperature, around 250°F (121°C), compared to 212°F (100°C) at normal atmospheric pressure. The result? Food cooks significantly faster, retaining more moisture and nutrients in the process
So, what does this mean for your turkey? It means a juicy, tender bird that’s cooked to perfection in a fraction of the time it would take in the oven. No more dry, overcooked turkeys, no more basting every 30 minutes, no more stressing about whether it’s done or not. Just a perfectly cooked turkey that will have your guests raving.
Choosing the Right Pressure Canner
Before we dive into the recipe, let’s talk about choosing the right pressure canner for the job. There are two main types of pressure canners: stovetop and electric. Stovetop canners are generally more affordable and require a bit more attention, while electric canners are more expensive but offer features like automatic pressure release and temperature control.
For cooking a turkey, either type of canner will work. However, if you plan on using your pressure canner for other purposes, such as canning fruits and vegetables, an electric canner might be a more versatile option.
Preparing the Turkey
Now, let’s get down to the nitty-gritty of preparing your turkey for pressure cooking. Here’s what you’ll need:
- A whole turkey, thawed and patted dry
- Salt and pepper
- Your favorite seasonings (optional)
- Olive oil or butter
- A rack or trivet that fits inside your pressure canner
- Water
Seasoning the Turkey
First things first, let’s season our bird. Rub the turkey all over with olive oil or butter, then sprinkle generously with salt and pepper. You can also add your favorite seasonings, such as garlic powder, onion powder, thyme, or rosemary.
Preparing the Pressure Canner
Pour 2-3 cups of water into the bottom of your pressure canner. Place the rack or trivet inside the canner, then carefully lift the seasoned turkey and place it on top of the rack.
Locking the Lid and Cooking the Turkey
Securely lock the lid of your pressure canner according to the manufacturer’s instructions. Bring the canner to high pressure over high heat. Once the pressure is reached, reduce the heat to medium and cook for the recommended time based on the weight of your turkey.
Here’s a general guideline for cooking times:
- 10-12 pounds: 30 minutes
- 12-14 pounds: 35 minutes
- 14-16 pounds: 40 minutes
- 16-18 pounds: 45 minutes
- 18-20 pounds: 50 minutes
Releasing the Pressure and Checking the Temperature
Once the cooking time is complete, turn off the heat and allow the pressure to release naturally for 10-15 minutes. After that, carefully release any remaining pressure using the quick-release valve.
Open the lid and check the internal temperature of the turkey using a meat thermometer. The thickest part of the thigh should register 165°F (74°C) for the turkey to be considered safe to eat.
Resting and Carving the Turkey
Transfer the cooked turkey to a cutting board and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
Tips and Tricks for Perfect Pressure-Cooked Turkey
- Use a fresh or thawed turkey. Frozen turkeys will take longer to cook and may not cook evenly.
- Don’t over-season the turkey. The pressure cooking process intensifies flavors, so a little seasoning goes a long way.
- Use a rack or trivet to elevate the turkey. This allows the juices to drain away and prevents the turkey from sticking to the bottom of the canner.
- Don’t add too much water. You only need enough water to create steam and prevent the canner from burning.
- Let the pressure release naturally. This helps to keep the turkey moist and prevents it from drying out.
- Rest the turkey before carving. This allows the juices to redistribute and makes for a more tender bird.
There you have it, folks! The secrets to cooking a delicious, juicy turkey in a pressure canner. With this method, you can say goodbye to dry, overcooked turkeys and hello to a perfectly cooked bird that will impress your guests and make your holiday feast a success. So, grab your pressure canner, gather your ingredients, and get ready to experience the magic of pressure cooking!
Use a Pressure Canner
Meat can only be canned safely by with a pressure canner to achieve the high temperature necessary to kill organisms that can cause food borne illness. There are no safe recipes for canning meat in a water bath canner. If you don’t have a pressure canner, freeze the meat instead.
Make Stock Ahead of Time
The liquid used to fill the jars can be plain water or stock. I have canned turkey both ways, and using stock helps the meat retain flavor. You can use any type of poultry or meat stock without any added fillers. Use a fat separator to remove any excess fat from homemade stock, or chill it overnight and remove any accumulated fat on top.
You can cut down on prep time if you already have stock on hand before canning. Use this recipe to make stock, then store it in the fridge for the entire night or can it or freeze it: Turkey Stock Recipe