I tried cooking a turkey in my Presto pressure cooker after doing a chicken from frozen in the Instant Pot. Game changer. It infuses the flavor from the herbs and spices better and tenderizes the meat. I was never a fan of the white meat but this makes it so tender and tasty I gobble it up. Canadian Thanksgiving pun intended. The broth is delicious also.
Thanks for showing how you pressure cook your turkey and then canned it. I wasn’t sure how to pressure cook it. One question if you are pressure cooking the turkey according to lbs, then you pressure can the turkey aren’t you cooking it twice? how do you use the canned turkey in recipes?
@@amazinggrace1977 we use this turkey (and chicken too) in things such as making homemade turkey/chicken salad, homemade turkey/chicken noodle/rice soup, turkey & noodles, casseroles, skillet meals (one pot meals), open a jar and heat it up in a saucepan, throw it in some homemade macaroni and cheese, etc. We cook from scratch for all meals so creativity is key. As for the cooking of the meat. It’s the most tender, moist and flavorful thing. You won’t get the same result if you were to pack jars with raw meat. For all canned meats, we cook first and then can.
Thank you for showing. This looks so tasty. One question. In the view of the large jars what is the jar with water for? I only waterbath canned so far.
@@Inventerius You can use jars of water to fill the pressure canner (or water bath canner) for an entire batch if you don’t have enough jars containing food. Then you have canned sterile water for emergency use. I had 6 quart jars of broth so I added a quart of water to optimize the space. It’s not required…just something that we do at times.
@@donnatakacs4163 did you roast it and then can it or pressure cook it and then can it? Was any seasoning added? We love it this way. Thank you for your comment and if you haven’t tried it this way you may like it. Blessings.
