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To Make the Turkey Stock: Preheat the oven to 425˚F. Strip off all the usable meat from the carcass and refrigerate for later. Separate the wings, thighs, and legs from the carcass and use kitchen shears to cut the carcass into smaller pieces. Layer the bones in a large roasting pan.
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Cook the pasta, and sauté the canned turkey in a pan, heating it up and crisping it slightly to get that perfect crunchy texture. Next, transfer the cooked pasta into the pan with the turkey.
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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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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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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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However, that's probably of little help to those simply looking to get that extra mileage out of their leftovers. You see, canning turkey can zap the little moisture the lean bird already had and make it extra dry since it's essentially getting heated in a pressure canner. Therefore, you may want to consider only canning the turkey's dark meat.
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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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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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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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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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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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You can can turkey in large, whole pieces (aka joints), bone-in or bone-out; or, you can can "turkey morsels", small cubes and pieces of boneless meat. The methods for both are similar, but we present them separately below for your convenience. You can do hot pack, or raw pack. Note that the USDA seems to recommend against raw pack, though.
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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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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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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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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.
