Large Turkey Pressure Cooked In An All American Canner

[@chev39rsh]

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 !!

[@richardbritton4675]

That’s a smart way to get it out! I bought some silicone gloves to try this year. I have a feeling I may be using your method in the future! 😂😂😂

[@wemcal]

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

[@lcv551]

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

[@sharonmacdonald4163]

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

[@davidogan]

Hello Steve! What a wonderful way to cook turkey in. Yes, it looked delicious! I will also try. Thanks for sharing.

[@lisakukla459]

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! 👍

[@timgiles9413]

We just bought 2 big turkeys tonight at Wally World for 56 cents per pound :) I also have a 921 but it has never been used yet. Wish us luck.

[@lisakukla459]

@@timgiles9413 Ooh, that's exciting!! You're gonna do great! Just read the manual first, and go for it. You got an even better price - nice! I discovered that turkey can sit under pressure, submerged in a jar of water yet somehow still be dry af, so I prolly won't be doing another turkey canning marathon again. But I know yours will for sure turn out much better. 💯%! Good luck! Lemme know what happens!

[@Sabbathissaturday]

Really? Dry? Darn. If I find one on sale I think I will use it for bone broth!! Thanks for the heads up. I also have the same canner :))

[@timgiles9413]

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

[@edwardbrown7571]

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...

[@EricChanning7]

i've done five pound roast with potatoes, onions. carrots. garlic and cream of mushroom and or celery soup in an hour cook time before depressurizing, I braised the meat first with a lite coat of flour in the pressure cooker with a little olive oil before adding the water, soup and veggies. then a rub of all purpose seasoning like Lowry's. Always super tender; done in an hour at when it gets to 15 psi then with natural depressurizing. No browning necessary .

[@DisHammerhand]

Thank you! Very simple and the 5 minutes per pound tip helps me a lot.

[@sweettooth5737]

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!

[@hornetscales8274]

Directions on my pressure canner for cooking never say anything about venting. They also say it doesn't need a lot of liquid in it either. If going low liquid, can you really afford the vent time?

[@hollydonley6478]

Thank you for that info! I was wondering about how long to let it vent.

[@cometkatt]

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

[@infocat13]

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

[@chacha12324]

They do sell pressure cookers that are stainless Steele to cook in,I got mine for 6 bucks used like the newer ones that cost way more.

[@josephblaha3586]

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

[@Juicawins83]

Should I increase the time for 6,500 ft?

[@judyhoffer7976]

Nice job

[@kellyname5733]

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.

[@matthewthornton4822]

Nice method, but what style of maniac seasons turkey with garlic?

[@rachaelstlouis690]

what maniac doesn't??

[@lisakukla459]

What should have been used?

[@sqwrrl]

Try it!

[@mariaarnout1979]

I love it locks Nice im going to try this thank you

[@danmcmillan9452]

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.

[@poodledaddles1091]

GOOD VIDEO

[@denisehunt9528]

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!! ❤️

[@wemcal]

I don't think you did anything wrong.. turkey meat is dry anyway that's why some cooks inject juice while cooking

[@lcv551]

I inject my Turkey with butter/ oil all over before baking. It is easier with a stainless steel injector.

[@sqwrrl]

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

[@davidsabo405]

good video thanks

[@mikescooling]

Nice, I'll give this a try. Thumbs up

[@charleschapman2428]

I use a electric 22 Quart Roaster Oven, the turkey comes out juicy and almost falling apart you can put veggies in with it . Your going to have to do the browning in the oven if you want the browned skin, but the roaster has a rack so it's a lot easier then trying to lift it out of a pot. You can also get liners for ti so cleanup is a snap. Here is a link, it's not the one I have but you will get the idea. www.amazon.com/Oster-22-Quart-Roaster-Self-Basting-Stainless/dp/B00CQLJESK/ref=sr_1_1?ie=UTF8&qid=1516822842&sr=8-1&keywords=22qt+roaster+oven&refinements=p_72%3A2661618011

[@okiedragonlady2]

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.

[@mperdue12]

why did you choose 15 psi?

[@sqwrrl]

It’s what the All-American user’s manual calls for. No other pound settings are given

[@azteka6103]

how many mins in oven?

[@davidsabo405]

best comment

[@MichaelSHartman]

Thanks for the information. I am a bit concerned about fat vapor getting into the internal workings of the dial, but the stem and weight versions used on cookers should be fine.

[@sqwrrl]

The All-American user’s manual has recipes for cooking meats, chops, roasts.

[@loves2spin2]

"12" cups of water?

[@pennacooner3973]

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

[@enrriquecorrales1477]

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

[@lisarunyan6776]

Steve Henderson , It is perfectly safe to cook food in Aluminium pots and pans!!! people have been cooking with them for years. High acidic foods can cause a reaction some times. Depending on how acidic the foods are. Your All American canner is perfectly safe to cook loose foods in "even a turkey"!!! They still sell extra large aluminium cooking pots and pans at Sam's Club and many other stores. You can't get any better than an All American pressure cooker. I'm not getting paid or receiving anything to tell you that either. I think the person suggesting the other cooker is trying to use scare tactics on you just to make a sale!!! Have a Happy and Safe Thanksgiving!!!😊

[@danaprice8042]

Agreed. The manual says: There are two ways in which you may use this pressure cooker, one would be for cooking food and the second would be for canning food in either glass jars or metal cans. Now I have to go see what the metal cans is all about! Thanks for the turkey idea.

[@IlluminatiLand]

Yes,, and everyone that has been cooking in 'Aluminum' has dementia now - Use the All American for canning, not cooking food in it, unless, maybe you already have dementia... This is why we have stainless steel and cast iron and carbon steel - Again, DO NOT COOK food in Aluminum

[@kellyname5733]

@@IlluminatiLand You are correct about cooking in aluminum but lets be fair and note that all the years that folks cooked in aluminum they stirred and scraped the pan, releasing a tiny bit of aluminum into the food. If the roast or turkey was wrapped in tin foil or protected from touching the sides or bottom or not disturbed in the pan then Im thinking it is not a health risk. What do you think Illuminati?

[@colleenpritchett6914]

Far prefer to roast a turkey

[@robincorprew9007]

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

[@ravenblackhawke]

It is not healthy to cook loose food in an aluminum pressure cooker or aluminum pressure caner like the All American. Best to place foods in clean washed glass mason canning jars then add washed flats to get a good seal and add the screw ring. Then pressure can according to time and FDA approved pressure canning recipe. After time has elapsed shut pressure caner off. Let stand untouched with gas off so the boiling in the jars slows down. Leave the jiggler on the pressure caner but ensure it comes to a full stop. I then remove with tongs and heat proof gloves all my food in the mason canning jars and place the jars on a clean towel. Leave overnight or for at least 12 hours untouched. Then remove screw caps and with a soapy warm sponge carefully wash the entire jar and lid, and rinse well. Let dry naturally then place when dry in your pantry after you have dated and labelled each of your jars. Place in a cool dark place and use within 1 year, or for the time stated on the canning box you purchased your mason canning jars. Some say good for 5 years pantry storage,and some say good for 1 year pantry storage since the silicone seals were changed by many mason jar manufacturer's quite a while ago. So really read and understand the directions. Before eating open jar carefully and remove the sealed flat and smell the food also looking that the food in the jar remains stable with no strange colors or black mold present. Remember botulism is odorless and tasteless but nevertheless it kills many people so really look at your jars well before opening and using and only use FDA approved pressure canning recipes. "ALWAYS REMEMBER WHEN IN DOUBT THROW THE ENTIRE JAR OUT IN A SAFE PLACE WHERE NO HUMAN OR ANIMAL LIFE CAN GET INTO THE JARS AND EAT THE SPOILED CONTENTS AND POSSIBLY DIE A VERY PAINFUL DEATH"..

[@MichaelSHartman]

Both the Alzheimer’s Society of Canada and the international Alzheimer’s Association’s official stance is that aluminum is not a risk factor for the disease.

[@stevedawson4781]

Nothing unsafe about cooking in your canner.

[@lisakukla459]

Kooky.

[@colleenpritchett6914]

No reason to throw away the jar, glass is impervious