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.)
Canning whole turkey pieces. www.healthycanning.com