Canning whole turkey pieces

This method is for large, whole pieces of turkey. They can be bone-in or boneless.
Course Main Course
Cuisine American
Keyword Turkey
Prep Time 3 hours
Cook Time 1 hour 30 minutes
Yield 1 varies
Calories 220 kcal



  1. HOT PACK: Cook meat until about two-thirds done by your method of choice (boil, bake, steam, or pressure cook.) Fill jars with pieces and hot water or broth, leaving 3 cm (1-1/4 inch) headspace. OR RAW PACK: Fill jars loosely with pieces of raw meat. Leave 3 cm (1-1/4 inch) headspace. No liquid is added.
  2. Use either half-litre (1 US pint) jars or 1 litre (US quart) jars.
  3. Put lids on, put in pressure canner.
  4. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  5. Processing time without bones: Process half-litre (1 US pint) jars for 75 minutes. OR 1 litre (1 US quart) jars for 90 minutes.
  6. Processing time with bones: Process half-litre (1 US pint) jars for 65 minutes. OR 1 litre (1 US quart) jars for 75 minutes.

Recipe Notes

Note that processing times for both raw and hot pack are the same.

The reduced processing times for bone-in really just bring home the old truth about bones in meat being a good conductor of heat.

While not having to deal with bones at this stage of of use can seem like a time-saver,it could be far more convenient to be facing boneless turkey at the other end of things when you go to open and use the jars on a weeknight a few months down the road.

Don't can the innards such as the giblets etc, and don't can the skin (skin is too fatty.)