Redneckin in full stride. Decided to can the remainder of our Thanksgiving turkey last night. Made a savory broth with the carcass, and put up about 2 pounds of meat. Preserving a turkey is easy. I like to cut the light & dark meat into chunks, then pack it tightly in sterilized jars. I make the broth using the carcass, thyme and bay leaves by stewing on low heat overnight, straining and chilling so that the fat can be easily removed. If you do it right, the cold stock will have the consistency of a jelly. Warm the clarified stock up so that it returns to liquid, then boil it for 5 minutes. Add water to double its volume, then add at least 1 teaspoon of pickling salt. Carefully Ladel the warm broth over the packed turkey meat, then wipe the lid rims clean with a cloth soaked in white vinegar or vodka. Top the jar with a clean sealing lid, then firmly tighten the retaining ring. To preserve, I use a 7-quart pressure canner. If you dont own a canner, I recommend you purchase one - they are an incredibly smart investment, and a canner allows you to preserve and extend your food, and they easily pay for themselves in one summer. For turkey at our elevation (1,800 feet MSL), I configure my pressure canner so that it applies 10 lbs of pressure, and I maintain it for 90 minutes. Allow the canner to cool before opening, then cautiously unseal it and remove the jars with a pair of grippers. Let cool - theyll make a sharp popping noise when they seal. Wipe the jars clean, label and put up in your pantry. Canned turkey preserved in savory broth as here makes a wonderful mid-week casserole addition, goes well in salads, turkey salad, and is the center piece ingredient in two of my favorite redneck meals - baked turkey enchiladas and turkey & green chile posole.
Posted on: Tue, 02 Dec 2014 16:03:50 +0000
Trending Topics
Recently Viewed Topics
© 2015