I picked up a small turkey with one thing in mind: turning it into shelf-stable jars of meat. Living alone, there’s no way I could eat a whole bird, but I’ve been wanting to try canning turkey for a while, so it felt like the perfect opportunity.
I roasted some for dinner, just enough to enjoy, and then got to work on the rest. I used the breasts for the meat I was going to can and turned the rest of the carcass into a simple stock. Nothing fancy — just water, the carcass, and a little salt. I let it simmer for a few hours, then strained it and put it in the fridge overnight so I could skim off the fat the next morning.
The next day, I warmed my jars so they wouldn’t crack when I added the turkey and broth. Since I was using half-pint jars, I added just a quarter teaspoon of salt to each one, then filled them leaving 1 ¼ inch of headspace.
I made sure there weren’t any air bubbles, wiped the rims with a vinegar-dampened paper towel, popped on the lids, and set them in my pressure canner.
Before starting the pressure canning process, I vented the canner for 10 minutes to make sure any air was out. Once vented, I brought the canner up to pressure and canned the half-pint jars for 75 minutes. After the time was up, I turned off the heat and let the canner depressurize naturally — this is key for safety and a proper seal. I let the jars sit in the canner for a few more minutes after opening, then carefully removed them and set them on a towel to cool overnight.
By morning, all my jars had sealed perfectly. If you ever have one that doesn’t, just put it in the fridge and eat it within a few days, and you’re good.
In the end, I had ten half-pint jars of turkey and, as a bonus, two pints of stock. It’s such a satisfying way to make sure nothing goes to waste, and now I’ve got ready-to-use turkey sitting on the shelf for soups, casseroles, or just a quick meal when I don’t feel like cooking.
Honestly, if you’ve ever thought about trying canning meat, leftover or small-sale turkey is a great place to start. Using the right amount of salt, proper headspace, venting, and pressure canning times makes it safe and simple, and it feels really good to turn one bird into meals you can grab anytime.
Canned Leftover Turkey
This is a simple, practical way to turn a small turkey into shelf-stable jars of meat and stock. Perfect for cooking for one or saving leftovers for later.
Ingredients
- 9 cups roasted turkey breast, chopped
- Turkey carcass (for stock)
- Water (enough to cover carcass for stock)
- Salt: ¼ tsp per ½ pint jar, ½ tsp per pint, 1 tsp per quart
Equipment
- Half-pint, pint, or quart canning jars with lids and bands
- Pressure canner
- Large pot for stock
- Paper towel and vinegar
Instructions
- Roast your turkey and enjoy some for dinner, saving the breasts for canning.
- Make stock with the remaining carcass: cover with water, add a pinch of salt, simmer for 3 hours, strain, and chill overnight. Skim off fat the next morning.
- Warm your jars to prevent cracking. Add the appropriate amount of salt to each jar (¼ tsp for half-pint, ½ tsp for pint, 1 tsp for quart), then fill with chopped turkey and stock, leaving 1 ¼ inch of headspace for all sizes.
- Remove air bubbles, wipe rims with a vinegar-dampened paper towel, and place lids on jars.
- Place jars in the pressure canner. Vent the canner for 10 minutes to remove air, then bring to full pressure.
- Pressure can half-pint and pint jars for 75 minutes, or quart jars for 90 minutes. Once the time is up, turn off heat and allow the canner to depressurize naturally. After depressurizing, let the jars sit in the canner for 10 minutes before carefully removing them.
- Place jars on a towel to cool overnight. Check seals in the morning; all should seal perfectly. If a jar doesn’t seal, refrigerate and eat within 3 days.
Enjoy your canned turkey in soups, casseroles, or quick meals anytime. This method ensures nothing goes to waste and gives you convenient, shelf-stable meat ready whenever you need it.
Print RecipeFrequently Asked Questions
Can I use leftover cooked turkey for canning?
Yes! Roasted turkey breasts work really well for canning. Just make sure the meat is fully cooked, chopped into manageable pieces, and packed with enough stock or broth for moisture.
Do I need to use a pressure canner?
Absolutely. Poultry is low-acid, so it must be pressure canned to safely prevent bacterial growth. Don’t try water-bath canning with turkey.
How much salt should I add to my jars?
It depends on jar size: ¼ teaspoon per half-pint, ½ teaspoon per pint, and 1 teaspoon per quart. This is mostly for flavor, not preservation.
How much headspace do I need?
Leave about 1 ¼ inch of headspace in all meat jars. This helps create a proper vacuum seal and prevents overflow during canning.
How long do I pressure can turkey jars?
Half-pint and pint jars: 75 minutes. Quart jars: 90 minutes. Don’t skip venting first — vent the canner for 10 minutes to remove air.
What if a jar doesn’t seal?
If a jar fails to seal, just put it in the fridge and eat it within 3 days. Normally, if you follow headspace, lid, and pressure instructions, all jars seal perfectly.
Can I use the leftover turkey stock too?
Yes! Stock is perfect for soups, sauces, or cooking grains. It only needs a short pressure canning time: 20 minutes for pints, 25 minutes for quarts.
How long will canned turkey last on the shelf?
Properly sealed jars will keep for up to a year in a cool, dark place. Always check the seal and appearance before using if it’s been stored a long time.
Can I mix white and dark turkey meat?
You can, but it’s easiest to can the breast meat alone. Dark meat can add more fat and change the texture slightly, but it’s safe if cooked properly.
Is it safe to open a jar right after canning?
Wait until jars have cooled completely, ideally overnight. If you open them while they’re still hot, the contents can burst out like a mini explosion and could burn you badly.
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