How to Make the Most of On-Sale Turkeys This Thanksgiving

Hey everyone, welcome to Food Storage Friday! Today, my son is jumping in to help with some canning. Since turkeys are on sale with Thanksgiving around the corner, it's the perfect time to grab a deal and prepare for post-holiday sales. Last year, I snagged one for just four bucks! Wild, right? So, let's dive into how to can turkey and make the most of those deals!

Preparing the Turkey

Before we start canning, we need to cook the turkeys. We're going to slow-cook them in crock pots. I've got two turkeys, one for a larger crockpot and a smaller one for a smaller crockpot. If you're in a hurry, you could use a pressure cooker, but we prefer the low and slow method for that tender, flavorful turkey.

Our turkeys are completely thawed, and we’re saving the turkey necks to make extra broth later. I always place the turkey breast side down in the crockpot. Sometimes, it’s a tight squeeze, so don’t be afraid to chop up the turkey as needed.

Adding Flavor

Now, let’s talk about flavor. We’re going simple but effective:

• A whole onion for each turkey
• Sweet peppers
• A handful of carrots
• A spoonful of minced garlic
• Two bay leaves
• Poultry seasoning (without sage—it can taste bitter in pressure cooking)

Generously season your turkey. Bland turkey is the worst! Then, fill the crockpots with water until it’s about half an inch from the top.

Slow Cooking

I’m slow-cooking these turkeys on low for 12 hours. Yes, that sounds like a long time, but trust me—if you want fall-apart turkey, this is the way to go. As a bonus, that water will turn into a robust, delicious broth.

Once your turkey is done, let it cool to avoid burning yourself, then debone it. The turkey should be super tender, so this part is easy!

Canning Equipment

Now that the turkey is ready, let’s talk canning! Here’s what you’ll need:

• Mason jars (I like quart jars, but use what you have)
• A funnel, jar lifter, and a debubbler (or chopstick)
• Lids and rings
• A ladle
• A pressure canner (I use a Presto 16-quart)

Important Note: For canning meat, you need a pressure canner, not a pressure cooker. Pressure canners are designed for low-acid foods, so don’t skip this.

Canning Turkey

Once you have everything ready, fill your pressure canner with the required amount of water (mine needs 3 quarts). Add a tablespoon of white vinegar to the water to prevent a cloudy film on your jars. Make sure everything—your turkey, broth, jars, and canner—are at room temperature.

Next, fill the jars with your turkey, but don’t pack it in. You want to leave about an inch of headspace.

After that, pour in the broth to the same level. Debubble the jars with your chopstick to release any trapped air, then check your headspace again.

Sealing and Pressure Canning

Wipe the rims of the jars with a cloth soaked in white vinegar to ensure a good seal. Then, place the lids and rings on, tightening them just fingertip-tight. Over-tightening can cause the jars to break, so be careful!

Load your jars into the pressure canner, lock the lid, and let the steam vent for 10 minutes before adding the weight.

Once the pressure reaches 15 pounds, maintain that pressure for 90 minutes. The weight will jiggle—this is normal. If it jiggles too much, reduce the heat a little.

When the time is up, turn off the heat and let the canner cool naturally. Once it’s at zero pressure, you can safely remove the weight and open the canner. Be careful—the jars will be hot!

Storing Your Canned Turkey

Before storing your canned turkey, remove the rings to prevent rust or a false seal. Your beautifully canned turkey will be ready for quick meals or emergency food storage.

Thank you for joining me on Food Storage Friday! Next week, my son will help me out, and we’ll continue teaching the next generation the art of food preservation.

Canning is a valuable skill that I believe should be passed down and kept alive. If you have kids—or even family friends with little ones—invite them over to help. Let’s keep this tradition going strong!

Until next time, be positive, kind, and happy. Goodbye!