Terry wrapping the turkey in bacon, the flavor of the bacon impregnates the turkey meat

You didn't wipe the rims, and you didn't get all the air out of your canner before you put the weight on. That's another 10mins of letting the air out. 100 mins total time in the canner. You should really let the pressure come down slowly. It only takes about 20mins. Why take the risk of a jar breaking? There's no rush.

Never let pressure out let it go down on its own. It may cause jars to crack

Far prefer to roast a turkey

yeah lots of mistakes in this vid

I don’t peel potatoes like you do hard on weak hands and arms and my spiral potato peeler is the bomb

you didnt vent your canner

I pressure cook my turkey, breast down - filled full of herbs, salt and pepper. By the time I get it open - the leg bones have disconnected from the legsand the breast has collapsed into two boneless hunks of meat. And every year I don't remember how long to cook it.

That can cause your jars to siphon, taking the pressure off so fast. You're brave. lol!

Should I increase the time for 6,500 ft?

Why are you cooking at 15 pounds pressure? Nothing to do with elevation?

So many problem areas. Too much Headspace on several of those jars. Soup needs 1 inch headspace. You like to throw away alot of your produce. A better use would be add those veggie scraps to your next pot of turkey you're cooking. All that gives the broth flavor. As long as you dont put salt in it you can still throw it in the garden. Also chickens love it too. If you add a few herbs you will probably be amazed. In that same line, you can chop up most of those celery leaves to add to your soup. They can also be dehydrated to use later along with alot more of that celery.

What can you do if you don't have a pressure cooker?

Right now Turkey is on sale everywhere. All those Turkeys that did not sell for Thanksgiving. I bought 2 12 pounders. Probably should have bought larger ones. I will be canning all kinds of recipes for my prep pantry.

my birds completely debone themselves which is AWESOME.. i dont have to slice anything haha

Ours turned out great yesterday... Especially for people with dentures... It was so tender... The oven often dries the meat out making it hard to chew if you have dentures... It was delicious...

The weight needs to stay in place until the pressure comes down to zero! The food temperature in the jars needs to remain in the kill zone for the entire cool-down cycle in order to insure that the botulism spores are killed. Cooling down is part of the entire process of pressure canning and shouldn't be rushed. Please don't remove the weight until the pressure is at zero.

WOW Just watched the pressure cooking turkey video of yours and was looking on the side bar for more videos and saw one for turkey soup, and VOILA It was your video that you referenced in the first video! WOW didn't even have to go looking for it.

This is AWESOME! Thank you! Just dawned on me today (canadian Thanksgiving) to use my pressure canner!

I've never soaked my lids and work just fine.

Freaked out by how much good food you wasted by karate chopping your veggies over the sink. But that was nothing compared to your unsafe canning techniques. Not trying to be rude, but I hope new canners don't come across your video first and copy you!

Nice job

You don’t vent your canner before you weight it????

I purchased All American pressure cooker for cooking meals. I got the smallest size. I have never add more than three inches of water. I like to see you can even cook a whole Turkey 😄 I have cooked two chickens at once. Beef chunks and veggies, brisket cut up in few pieces keeping the fat on top. Cooked pork to get ready tender pull pork. Meat is tender and juicy. Enjoyed your video

You should remove this video before you get sued!!

Something to think about, maybe rap the turkey in cheese cloth so you can just lift it out

If I quick release I always have jars that siphon and don't seal. If I let the pressure decrease naturally it majorly reduces that. Thanks so much for this easy recipe!

@ 4:02 When you opened your oven door, my wife thought she heard a live turkey :)

I have been pressure cooking turkey now for a few years in my canning Pressure cooker. I learned to fold 2 long pieces of tin foil into 2 inch strips about 2' long and cross them under the turkey to make a sling to pull it out. Also oven broiler works to brown turkey too. I have brined the night before to add flavor and it works to keep it moist. Your video is great !!

One inch head space is the bottom ring on the jar. But looks yummy.

You scare me 😳

IDEA dump the bones back into the liquids and make bone broth?

interesting how the plastic retainer in the tail and the plastic popup in the breast was left in the bird. That is a no-no as that plastic will likely melt or release plastic off gassing. That is a poison! Remove plastics and the pouch of meats inside the bird before cooking.

" A Half Hour of your Life you'll Never get Back " I Love it , that was pretty cool ,, Great Video, ( I learned ) ... Live life where your at - It's all good when you look back....

Surprised you left the plastic things on the turkey in the 500 degree oven...no problem ??

I'm so glad to have found this. Turkeys are 68¢ per pound right now, and I felt like that was too good a price to pass up, despite not having any idea how to tackle it. I've got the 921 also, and a stack of jars calling my name. Thanks for the solution! 👍

Didn't take me long to look for another site for canning turkey soup! You are endangering yourself and family! Bye bye

WHOA....If anybody follows what you are doing here somebody may get hurt. Too much head space in the jars, canner should blow pressure for 10 minutes before you ever put the weight on and you never release pressure the way you did.. turn the burner off and walk away until pressure is at zero. You are misleading people and you can get hurt doing it the way you are doing it. Please sit down and read about pressure canning.

why did you choose 15 psi?

good video thanks

I think your head space was more than an inch.

So I tried this tonight and my turkey breast was dreadfully dry! I did 15 pounds pressure, 5 mins for ever 1 pound of turkey. Natural release. I did a 16.5 pound bird. Where did I go wrong? I will say- oh so much broth and the best gravy I have ever made!! ❤️

Remember to allow 10 minutes of venting PRIOR to putting your weight on!!! Let pressure build, then after pressure is good rattling, that’s when you start your time....10 mins venting BEFORE cooking; 10 mins vented AFTER cooking as well!

....wow......just, wow.....

Super fantastic video and great way to cook a turkey... and it’s not in an Instant Pot!! Which makes this video even better

Don't over do it on the spices lol....

Animal fats are very healthy for you, stop trusting the lies from govt that we should be eating “fat free” . Fat is essential

Dang ... you're crazy man. You should let it depressurize properly.

So many mistakes in this video.

PLEASE don't follow the advice in this video! This is not safe, in terms of equipment operation and in terms of food safety. Please read your canner manual for instructions on how to use it. Invest a few dollars for a current Ball Blue Book or go to the website for how-to and more.