Home Canning Raw Packed Turkey With Linda’s Pantry

Here is a great video on how i break down and bone a turkey and raw pack the turkey.
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[@krislange1186]

We ordered a 1/2 beef for the freezer the beginning of the year. I had a 24 lb. turkey taking up room in there and this is exactly what I was looking for. I didn't want to use cooked turkey. You are definitely a wealth of information. I've canned corned beef and pork before and loved it. Will do that again. I'm also going to can some of that beef also. It's amazes me how much room 1/2 beef takes up in the freezer. I'm pushing 76 and didn't start pressure canning until I was in my mid 60's! Husband bought me a pressure canner for Christmas and said "Now USE IT!" Only did water bath canning until that time because I was "AFRAID" of pressure canning. What a waste of a lot of years! Thank you for all the info!!

[@foodjunkie810]

You can grab those tendons with a pair of needle nose pliers, at the "knee joint" end of the drumstick and pull them out while the turkey is raw. That makes the drumsticks easier to carve or eat.

[@brendastratton1306]

I’ve never raw packed turkey, but this is such a great idea. With the price of meat right now, and the projections for it to go even higher, I took full advantage of the Thanksgiving turkey sales. I currently have 9 turkeys in the freezer, 2 turkey breasts, and my son is bringing me another turkey this weekend. I want to get most of them out of the freezer because they take up so much space, so canning the meat and broth will begin as soon as I get some thawed out. (When I made my Thanksgiving turkey this year, I spatchcocked it. Because it needed to be in the oven only 90 minutes to thoroughly cook through, it came out so much more tender than roasting it the normal way.)

[@happylovejojo1763]

Thank you for all the know how. I appreciate you.

[@ShiraKaiman]

I use a round cooling cake rack in between the layers of the jar in my canner. To allow for extra space I turn the rack upside down when I place my jar on the racks I set them in between the feet. This has worked great for me for years. Also, the racks are not expensive so when they start to not look so nice you don't feel bad about having to replace them.

[@SpecialK8]

A lot of work but I agree raw pack is the best! Hope turkey is as good as chicken!

[@suzycowan5072]

Hi Linda, I hope your Thanksgiving was a wonderful day of Thanks for you and your family. Before asking my question, I would first like to say what I am most thankful for this past year (and for the past 10 years). I am ever so thankful for you, Linda, and all of the other wonderful canning & food preserving ladies here in KZbin land for all you have taught me over the years. Because of all of you, I am confident in my kitchen and more confident in canning and preserving a pantry full of food for my family (both under my roof and those living afar). Because of all of you in the canning and preserving community, and also all of the gardeners and homesteaders that I also follow, I am even more confident that my family will survive in any given situation and that means more to me than I could ever express properly to you and all the others. I Thank you, and I Bless you always My question, I first began canning leftover turkey last year and was so impressed with the taste that my husband and I decided to take advantage of this year's $0.35 cents per pound turkey prices for every $25 spent in groceries at our local Kroger and Meijer's stores. For the past two weeks, we have been roasting and canning turkey as fast as we can. I lost count at some point, but believe we have canned 7 turkeys between 10 and 13 pounds each. I know that everyone has their preferences due to what their taste buds like and don't like, just as I do not care for canning ugly chicken, you probably don't care much for precooked turkey. My point being is that we each have our preferences and that is fine and even a good thing because we do not want to fill our pantries full of things we would not eat, even in a grid-down situation unless we were starving. I am wondering how you seasoned your turkey and why it was dry? I only ask you this because the turkey in stock we canned is not dry but is very moist, so I just thought I would share how we did ours... We first seasoned and roasted our turkeys just as we would if serving to our families on Thanksgiving day. Then after deboning and removing all the skin, we used the broth in the bottom of the roaster to make our extended broth by first removing all of the grease with a container my husband just bought that dispenses the broth out the bottom while leaving the grease behind. Then we both tasted and amended this by adding more water (filtered or distilled) and some Better-Than-Bouillon Turkey paste. Once we were satisfied we finished the canning process of just the broth and the meat. The only time we do not add the doctored broth is for the bottles of meat that we make for the dogs (we only add water to these, filtered water) as they do not need the added salt. They also love canned turkey meat and it gives us the best opportunity to save on their meals as well. Blessings to you always Linda, God Bless. ~SuzyJC-in-Pataskala-Ohio_12/01/2022~

[@baevins]

I’m very interested in Canning Turkey. Is there a Video on this?

[@Cookingforacrowd]

We are kindred spirits! And almost kinda neighbors!!! 🤓 I LOVE the clean uncluttered kitchen to work in. That’s how I role too!

[@ifyouneedtoknow]

This is my first turkey😅 cant wait ,thank you for the video! Love your energy🎉✌️💗☯️

[@kathleenbell218]

This is a great idea. I agree that soup made with roasted turkey canned isn’t tasty meat. I bet this will be delicious. The broth will be great. Our KP market sells turkey wing tips and sternums so I like making a big batch of turkey broth and can it up in the fall.

[@lat1419]

We have a Turkey shortage in the UK now. I already have raw packed Turkey on the shelf put up over the last 6 months. I havent tried it yet!

[@somethingfancy100]

You are so inspirational!

[@kimjohnson7133]

Just did 2 turkeys in pints. Thank you, did just as you did, they turned out great and are popping now!

[@katharvey7324]

Perfect timing with this video. I got a turkey free with the purchase of a ham. It’s taking up precious space in my freezer and I’ve been wanting to do this! Thanks, Linda!

[@mompuff]

You are amazing!! You are my inspiration!! I’m getting ready to can your bean soup!Thank you 🙌🏻❤️🦋 You have a great personality!!💕

[@user-qm2dr5cx8r]

I will be doing that this weekend.thank you.😊

[@philleshameeks6530]

Great fast food idea!

[@1954Leonard]

This is such a great idea and a good reason to buy a second Turkey when they are on sale. Thank you for the cold pack idea.

[@PrepperPotpourri]

I'm interested in how you think raw pack tastes as compared to cooked canned.

[@TheMillerLifeKitchen]

Great video ! Can’t wait for the results !!

[@wtkusakabe]

Very informative, will give it try!

[@francineshea4723]

Ty, ty, ty! I’ll do this on the weekend💕💕

[@ronaldwells1805]

Yes, you are doing amazing job

[@MegaCandylady1]

I canned store bought turkey but I found partially cooking my turkey easier to debone. I have even canned our home raised turkey. Again, I partially cooked that also before canning.

[@margiebenson2067]

Looks good ❤

[@fonkapollo]

I spatchcock all of my turkeys and chickens when I break them down (or roast them, cuz they cook much faster) and it makes it much faster, plus the carcass is already broken down for the stock pot. I can break down and clean a full bird in 10 minutes by now; 3 minutes if just spatchcocking. Try it out! It’s wonderful.

[@Frankie_902]

Sure wish you had a video of you doing that. I learn better visually than any other way.

[@fonkapollo]

@@Frankie_902 I’d bet my left arm that there are plenty of videos on KZbin showing how to do it. It’s a great skill to have. I’ve done hundreds of birds, so to me it’s second nature by now.

[@beachblond1968]

@@Frankie_902 Check out Sam the Cooking Guy here on KZbin. He put out a video around Thanksgiving time last year where he spatchcocked his turkey. We followed his instructions and had the best turkey ever.

[@Frankie_902]

@@beachblond1968 thank you, I'll do that!!

[@lindagraff2484]

I'm hoping to get a turkey for Christmas, they were too expensive around Thanksgiving. This pot pie starter is a great idea.

[@a1orski]

I noticed you referred to the wing flats as "flaps"'. But come to think of it flap and wing go together. So from now on I'm calling them flaps too (if you don't mind). I'm new to canning but will give this a go over the weekend. Hope you had a wonderful Thanksgiving and wish you a Merry Christmas and Happy New Year (BTW if you're still in need of an extra canning rack I know Santa personally. I'm an elf!) Peace to all.

[@christopherscallio2539]

Typically If a Jar hasn't Sealed within 2 Hour; Using the Vacuum Jar Sealer will Save that Jar. But Use it First just to be Safe.

[@trenten33]

wow that looks easy

[@henrycooks1883]

Nice canning video Linda, I also still put hot water on my lids, very good sealing rate, old habits die hard.

[@hollyu48]

I did this as well this yr. I also left all the skin on, but in hindsight I should have removed almost all of it, the meat is good but the skin in there is kinda gross

[@donnaingle1359]

Yummy turkey

[@lpaulwy7128]

Hi Linda, looks very good, wondering what kind of broth you are using?

[@jendonofrio7451]

Wow this sounds great but i dont think i could cut up a turkey. Let me ask my husband to 😂 Love your plaid top. It look so good on you ! Are you Scottish? Ive noticed you where alot of them

[@sheliaheverin8822]

I hate the leg tendons, I usually just add them to my stock/broth bone pot.

[@denisewilson8367]

I get scared watching you with that knife. But thank you for this recipe. I like raw packed meat better than precooked too.

[@LoriHarrisBuzz]

You mentioned that roasted turkey you canned previously was bland. How do you decide whether to (partially) cook the meat before canning or to do the "raw pack"?

[@beachblond1968]

I’m super disappointed with canning my sale turkey - he was 20 lbs and I got FIVE pints. However, I also got 7 qts of bone broth, so it’s not a complete loss. Plus the meat left on the bones after I made the bone broth was enough for a big bowl of turkey salad - just needed chopped onions, celery and a big handful of dried cranberries with a dollop of Duke’s Mayo with a healthy measure of Beau Monde seasoning. My biggest complaint is that in butchering my turkey, I sliced into my pinky knuckle right to the bone - my knives are SHARP. I need stitches but I’m not about to go to the hospital. My takeaway is, do it for the bone broth and not the meat.

[@susnorth40]

1st !!

[@joannevans8278]

So was raw packing a taste winner or like chalk?

[@melvinajessop696]

Did u leave the skin on this turkey

[@BevAnn_]

When you leave your jars in the canner longer after canning is complete, is that with the lid off?

[@judybedell6098]

I thought you didn’t like raw pack chicken now I’m confused

[@Rocko6716]

Less talking and more doing