i love cooking turkeys this way!! i once did 5 of them in 2 days then packaged the shredded meat in 8 ounce portions. fed 120 people at a wedding reception with a tomato pesto dolloped on top - the guests LOVED how wonderfully moist the turkey was
GREAT VIDEO. Short and to the point with so much information. I had the thought of pressure cooking a turkey, found your video, now i think i'm ready to do this. Thanks.
Thank-you! Also, you can put the turkey in a cotton cloth bag and the vegetables in a separate bag. Saves from having to strain so much of the solids out.
Last year our two chest freezers were so full that I couldn't take advantage of the great holiday turkey sales. It has been a goal to empty one (been canning most of it) and I'm nearly done. At the very least, there will be plenty of room for sale turkeys this year and at least one is going to get cooked this way. Glad to see it done, thank you.
ADDITIONAL INFO: I just did this and my turkey was 69 cents a pound. 14 pound turkey was about $9. My elevation is over 4K feet so my pressure was 15 pounds. It took over 90 minutes to get my cooker up to pressure with a 14 pound ice cube in it, then over an hours after the 90 minute cook time to get the pressure down so I could remove the lid. I got a gallon of broth and 4 pounds, 9 5/8 ounces of meat I put in food saver bags in the freezer. With the onion, carrot, celery, and spices, I spent about $13. This works out to about $2.65 a pound for the meat. I had the turkey on the stove about 5 pm and washed out my pressure cooker about 10 pm. I processed my meat and broth the next day. This was a lot of work for less than 5 pounds of meat. I might not do it again….or I might do it again on Saturday. Lol.
I've only used my pressure canner for canning. My question is: do you still need to "vent" the canner for 10 minutes before putting on the weight to bring it up to pressure when cooking the turkey?
I’ve heard you shouldn’t fill it past 2/3rds full because of the expansion needed during the pressure cooking process. So I think I’d abide by that rule. good luck!
Hi Natasha, thank you for the video! I would have to can the turkey meat as well. Would you can the turkey meat up the same way you canned the chicken ?
You would do the same pressure that you do for canning at your elevation. Put the turkey breast side down when you place it in the pot. This helps with moistness.
90 minutes at 10 pounds of pressure. No matter what the size bird, just make sure it isn’t too big for your pressure canner. You want room for it to expand on all sides and top.
I was just curious. The turkey is cooked already, through and through. THEN....if you pressure can it in pints (or quarts), you have to COOK IT AGAIN in those canning jars for either 1:15 min ~ 1:30 min.....AGAIN?? Won't that make for an awfully cooked to death piece of turkey meats?? Forget chicken. Canning chicken changes the flavor, and I KNOW you know that. It has the consistency of canned tuna as far as texture, and it's almost always dried out. I know turkey has a different texture because it's a different kind of meat, but.....it can't possibly be "moist". What do you say?
chivone21 canning rules are the same across the board wether the meat is hot or cold packed. The turkey is canned in its own broth. No it’s not a mushy mess, it actually has a better texture than raw packed. Also that means it’s not dried out. I like canned chicken. So I don’t agree with your assessment of that. To each his own. Have a great day.
i did this once & i did feel it was over cooked once canned. but its a very fixable problem. the "cooking' (note not canning) part of the process i shortened so that while the meat still easily fell off the bone it was slightly under cooked. i then went thru the proper processes for Canning the turkey using the broth & meat. i find the meat is moist and delightfully yummy. - i love having the home canned bird on my shelves. -
i love cooking turkeys this way!! i once did 5 of them in 2 days then packaged the shredded meat in 8 ounce portions. fed 120 people at a wedding reception with a tomato pesto dolloped on top - the guests LOVED how wonderfully moist the turkey was
GREAT VIDEO. Short and to the point with so much information. I had the thought of pressure cooking a turkey, found your video, now i think i'm ready to do this. Thanks.
I am getting ready to can the turkey and broth. It is clean out the freezer time so canning hard thank you for this video
Thank-you!
Also, you can put the turkey in a cotton cloth bag and the vegetables in a separate bag. Saves from having to strain so much of the solids out.
Last year our two chest freezers were so full that I couldn't take advantage of the great holiday turkey sales. It has been a goal to empty one (been canning most of it) and I'm nearly done. At the very least, there will be plenty of room for sale turkeys this year and at least one is going to get cooked this way. Glad to see it done, thank you.
Molly Smith yay! Love getting turkeys cheap!
I'm trying this and thanks for posting!
OMG!!! Thank you so very much for sharing this information with us.
I am putting my turkey in the pressure canner right now😊
I do this with turkey and chickens all the time now! (Have a chicken going right now) thank you!
How much water to start?
I wanted to know that as well. That wasn't mentioned.
How many pounds of pressure?
ADDITIONAL INFO: I just did this and my turkey was 69 cents a pound. 14 pound turkey was about $9. My elevation is over 4K feet so my pressure was 15 pounds. It took over 90 minutes to get my cooker up to pressure with a 14 pound ice cube in it, then over an hours after the 90 minute cook time to get the pressure down so I could remove the lid. I got a gallon of broth and 4 pounds, 9 5/8 ounces of meat I put in food saver bags in the freezer. With the onion, carrot, celery, and spices, I spent about $13. This works out to about $2.65 a pound for the meat. I had the turkey on the stove about 5 pm and washed out my pressure cooker about 10 pm. I processed my meat and broth the next day. This was a lot of work for less than 5 pounds of meat. I might not do it again….or I might do it again on Saturday. Lol.
I am 200th subscriber!!!!! Nice round number
At what pressures did you cook it?
how much liquid do i put in the pressure cooker before turkey goes in.
How do you get the bag in the turkey out?
It’s paper, I just leave it and pull it out after then I cut thr giblets up for the dressing or if I’m not making dressing they’re treats for the pets
I've only used my pressure canner for canning. My question is: do you still need to "vent" the canner for 10 minutes before putting on the weight to bring it up to pressure when cooking the turkey?
I do because that’s what the instructions in my manual say to do. Lol
How much water? How long and what consistency did you cook the broth? Feel like so much info is missing from this.
What pressure for 90 minutes? And what about guts inside the cavity if you cook it frozen - giblets etc. could be unpleasant in the broth
Foodlion has turkeys at 29 cents a lb.
Thank you
how do you get the turkey out of the pot?
I don't think I heard where you told how many pounds of pressure this was cooked at.
Probably 10#
You can cook at 15 pounds pressure.
I have a 22 lb Turkey I want to try. If it fits in canner is that ok? As long as water isn’t past line?
I’ve heard you shouldn’t fill it past 2/3rds full because of the expansion needed during the pressure cooking process. So I think I’d abide by that rule. good luck!
Hi Natasha, thank you for the video! I would have to can the turkey meat as well. Would you can the turkey meat up the same way you canned the chicken ?
After turkey is cooled, Strip off the bone and put into jars, add broth and seasonings, then can pints for 75 mins and quarts for 90 mins
When you can the meat afterwards, how long do you run under pressure in that process?
75 minutes for pints 90 for quarts
Would this work for 2 frozen chickens?
Since you aren't canning, what pressure do you use?
You would do the same pressure that you do for canning at your elevation. Put the turkey breast side down when you place it in the pot. This helps with moistness.
here's a stupid question! arn't the giblets wrapped in a paper bag of some sort? doesn't that leave a funny taste if you pressure cook it?
It does not.
Marjorie Eades doesn't effect the flavor one bit. Between and carrots, onions etc all you taste is flavor. Not a stupid question at all
I was going to ask the same question about the bag of stuff inside!
How much water did you add?
101sweetmom 4 quarts approximately
So funny, I had the same question! I bet that is moist fall off the bone turkey!
How many pounds of pressure
Depends on your elevation. There’s a chart on the ball canning website
U didn't say how much water to add to cooker before putting the lid on
Ron Palmer because it depends on the brand or pressure cooker you are using. My all American uses 2”s
Turkeys on sale here around $1.00 # yes these are frozen. Got to get a couple and cook them this way and can up some corn chowder.
Great video however the weight was 14.03 lbs the price was $13.75
Five minutes per pound of turkey if frozen.
90 minutes at 10 pounds of pressure. No matter what the size bird, just make sure it isn’t too big for your pressure canner. You want room for it to expand on all sides and top.
I like watching Bev and How, also....they are sweeties...until she gets on a rant...oops...ha
responder57 strong opinionated women, I can relate. Lol
Who knew??
I was just curious. The turkey is cooked already, through and through. THEN....if you pressure can it in pints (or quarts), you have to COOK IT AGAIN in those canning jars for either 1:15 min ~ 1:30 min.....AGAIN?? Won't that make for an awfully cooked to death piece of turkey meats?? Forget chicken. Canning chicken changes the flavor, and I KNOW you know that. It has the consistency of canned tuna as far as texture, and it's almost always dried out. I know turkey has a different texture because it's a different kind of meat, but.....it can't possibly be "moist". What do you say?
chivone21 canning rules are the same across the board wether the meat is hot or cold packed. The turkey is canned in its own broth. No it’s not a mushy mess, it actually has a better texture than raw packed. Also that means it’s not dried out. I like canned chicken. So I don’t agree with your assessment of that. To each his own. Have a great day.
i did this once & i did feel it was over cooked once canned. but its a very fixable problem. the "cooking' (note not canning) part of the process i shortened so that while the meat still easily fell off the bone it was slightly under cooked. i then went thru the proper processes for Canning the turkey using the broth & meat. i find the meat is moist and delightfully yummy. - i love having the home canned bird on my shelves. -
How much water to start?