Guys, This Turkey came out SOOOO good! I couldn't wait. I made a gravy with the stock and had it over riced cauliflower with some cornbread! It was excellent. I liked it so much I had the left overs for breakfast over toast! It's super tender and juicy!!!
I have watched a ton of demonstrations on the Nesco (mine is not out of the box yet) and you are the first one to show anything about it other than pressure canning. Thank you so much. I have a turkey in the freezer and if I can over my trepidation of canning (I think I can can) I'm going to thaw that out and do just as you did.
Pressure cooking is one of my faves for whole chickens 🥰 then putting in the oven to crisp the outside 😋🤤😋 The tenderness of any meat pressure cooked is the best 🎉 Love knowing this is no secret 🥰🥰🥰
Just wanted to drop a note of appreciation. Thanks to your inspiration, I made turkey stock this year and came away with 8 pints of beautiful broth. Canned it in two batches in the Nessco canner.
This is my go-to way to cook whole chickens and turkeys... I keep mine whole. It is the best way. I have not adventured into canning it yet... but plan on it soon. Hugs from Texas
@@TroyTime02 one jar didn't seal so I got to taste it. It was super delicious it just Shredded when I heated it up the next day and I prefer chunks. No worries though it was delicious over cauliflower mashed potatoes!
Yes MaeMae,.it will tend to be a shredded consistency. With chicken and beef, you can sear it on he stove top before canning to help keep it together. I have never tried that with Turkey. It might give you a better chunk type of texture. I'm not sure. Usually I'm using my canned turkey in soups, gravies, wraps, sandwiches etc. so shredded is fine.@@maemaep9246 :)
Thanks, Troy. Turkeys are 98 cents a pound & up here. I won't be buying a turkey this year. But I enjoyed your video. I always learn something & I saved it in case they go on sale later. God Bless!
Hey Lita, Thanks for your comment. I will also be showing canning just a simple Turkey breast as well in a video coming soon. I hope you have a wonderful holiday!
Just subscribed, you're correct it's a great time to buy these turkeys get them jarred up. I'm doing the same. I look forward to seeing the rest of your videos.
Your site is Awesome. I'll l be linking to many of your soups going forward. Tonight it's the ginger and chicken. Man that looks good. Check it out guys!. I'm sure it's probably good with Turkey too. I may even copy this in the future. It looks that good! Your views will catch up to your quality soon on this one! ruclips.net/video/PL6Pk71Ez4M/видео.html Check it out! my mouth is watering!
I’ve had my Nesco for years and never have used the pressure cook feature before. Thank you for showing me how to use this feature. I have an insta pot and a Presto pressure cooker ( manual) never thought of using this for Both uses! Thanks a lot I really liked this video. Another question was we’re you going to can the skin, I think you answered my question. Great video!!
Can't wait to do this. (ours only go to .79 cents but still pretty cheap ) was it considered an forced release when you were cooking it? ( i usually do natural release on my cooker)
Great question Lisa. I did do a quick release. Since it is going to be under pressure again during the canning process, the quick release is fine for the initial cooking.
You used 8 cups of water for the turkey but 9 cups of water for the raw pack beef? I also saw on another video to use 10 cups of water to pressure can. Why the difference in the amount? Love your channel and will go get a turkey tomorrow
Hey Mary. Nice observation and great question. Firstly, different canners have different amounts of water needed. The general rule is about two inches. The manual says use 2 quarts. I started using 21/2 quarts when I was beginning because ocsssionally I would have to restart and I wanted enough water to be left. The danger was the canner running dry, so I wanted to be able to make sure I could restart. The upper limit is not to go above halfway on the jars. This is not an issue when you are using quarts. When I am using pints it’s a little more close to the mark, so I always just use 2 quarts. Hope that makes sense. 🙂👍
Thanks for showing this -- I have used my Nesco now - - but you give such clear and concise details and I take step by step notes. I have a turkey all ready for this. Do have a question I did beef veggie soup (4 qts) today - and 2 didn't seal - - can I replace lids and reprocess? If so for how long?
I have a few clarification questions. - Shouldn’t you have put that hot water from warming up the pints back in the canner to ensure you still have close to 2 Quarts to process instead of throwing it away - shouldn’t you have put the turkey juices through a defatting measuring cup to reduce the fat before adding it to the meat? -don’t you have to clean your new jars before using them?
Awesome questions Francine!!! Ok, You no longer have to clean your jars separately if you process for more than 10 minutes. You can skim the fat from the top of Stock if you want to can it after cooling it in the fridge overnight. Also, Just warming the jars doesn't reduce the water level. You could put some water from the heated jars back into the canner if you found that it did reduce. I usually just keep the water at the "8" mark inside the canner and it works out fine....... Whew.... you are watching me closely.... :) :) :)
A BIG BIG THANK YOU!!! I’ve been waiting for this video and just in time for Thanksgiving!
Hey Leslie. Thanks for the comment. Stay tuned for some cold pack methods too. :)
Thank you for making this video!
Guys, This Turkey came out SOOOO good! I couldn't wait. I made a gravy with the stock and had it over riced cauliflower with some cornbread! It was excellent. I liked it so much I had the left overs for breakfast over toast! It's super tender and juicy!!!
Got my belly growling! Sounds awesome!
I have watched a ton of demonstrations on the Nesco (mine is not out of the box yet) and you are the first one to show anything about it other than pressure canning. Thank you so much. I have a turkey in the freezer and if I can over my trepidation of canning (I think I can can) I'm going to thaw that out and do just as you did.
Pressure cooking is one of my faves for whole chickens 🥰 then putting in the oven to crisp the outside
😋🤤😋
The tenderness of any meat pressure cooked is the best 🎉
Love knowing this is no secret
🥰🥰🥰
Thanks Troy just what I was looking for. Gobble Gobble
Just wanted to drop a note of appreciation. Thanks to your inspiration, I made turkey stock this year and came away with 8 pints of beautiful broth. Canned it in two batches in the Nessco canner.
Awesome Recoil! I love to hear it. :)
This is my go-to way to cook whole chickens and turkeys... I keep mine whole. It is the best way. I have not adventured into canning it yet... but plan on it soon. Hugs from Texas
Awesome Patricia! Thanks!
Thanks! Looks good!
Thanks Jeanie! :)
I did chicken legs the other day same as you did. Super helpful!
great Stuff MaeMae!
@@TroyTime02 one jar didn't seal so I got to taste it. It was super delicious it just Shredded when I heated it up the next day and I prefer chunks. No worries though it was delicious over cauliflower mashed potatoes!
Yes MaeMae,.it will tend to be a shredded consistency. With chicken and beef, you can sear it on he stove top before canning to help keep it together. I have never tried that with Turkey. It might give you a better chunk type of texture. I'm not sure. Usually I'm using my canned turkey in soups, gravies, wraps, sandwiches etc. so shredded is fine.@@maemaep9246 :)
❤
Thanks, Troy. Turkeys are 98 cents a pound & up here. I won't be buying a turkey this year. But I enjoyed your video. I always learn something & I saved it in case they go on sale later. God Bless!
Hey Lita, Thanks for your comment. I will also be showing canning just a simple Turkey breast as well in a video coming soon. I hope you have a wonderful holiday!
Just subscribed, you're correct it's a great time to buy these turkeys get them jarred up. I'm doing the same. I look forward to seeing the rest of your videos.
Your site is Awesome. I'll l be linking to many of your soups going forward. Tonight it's the ginger and chicken. Man that looks good. Check it out guys!. I'm sure it's probably good with Turkey too. I may even copy this in the future. It looks that good! Your views will catch up to your quality soon on this one!
ruclips.net/video/PL6Pk71Ez4M/видео.html Check it out! my mouth is watering!
I will for sure be doing this! - assuming I can find cheap turkey around here lol
Hey KShav. Best of luck with the pricing. I'll be showing several methods, but this one is really good. stay tuned for more videos soon! :)
I’ve had my Nesco for years and never have used the pressure cook feature before. Thank you for showing me how to use this feature.
I have an insta pot and a Presto pressure cooker ( manual) never thought of using this for Both uses!
Thanks a lot I really liked this video.
Another question was we’re you going to can the skin, I think you answered my question.
Great video!!
Can't wait to do this. (ours only go to .79 cents but still pretty cheap ) was it considered an forced release when you were cooking it? ( i usually do natural release on my cooker)
Great question Lisa. I did do a quick release. Since it is going to be under pressure again during the canning process, the quick release is fine for the initial cooking.
You used 8 cups of water for the turkey but 9 cups of water for the raw pack beef? I also saw on another video to use 10 cups of water to pressure can. Why the difference in the amount? Love your channel and will go get a turkey tomorrow
Hey Mary. Nice observation and great question. Firstly, different canners have different amounts of water needed. The general rule is about two inches. The manual says use 2 quarts. I started using 21/2 quarts when I was beginning because ocsssionally I would have to restart and I wanted enough water to be left. The danger was the canner running dry, so I wanted to be able to make sure I could restart.
The upper limit is not to go above halfway on the jars. This is not an issue when you are using quarts. When I am using pints it’s a little more close to the mark, so I always just use 2 quarts. Hope that makes sense. 🙂👍
Thanks for showing this -- I have used my Nesco now - - but you give such clear and concise details and I take step by step notes. I have a turkey all ready for this. Do have a question I did beef veggie soup (4 qts) today - and 2 didn't seal - - can I replace lids and reprocess? If so for how long?
Yes. Usually, they say to try to reprocess it or just stick it in the fridge and eat it. Ususally they want you to reprocess within 24 hours.
Also good to note that if jars are not sealing it's likely the tops are not cleaned off entirely or there is too much liquid in the jar.
I have a few clarification questions.
- Shouldn’t you have put that hot water from warming up the pints back in the canner to ensure you still have close to 2 Quarts to process instead of throwing it away
- shouldn’t you have put the turkey juices through a defatting measuring cup to reduce the fat before adding it to the meat?
-don’t you have to clean your new jars before using them?
Awesome questions Francine!!! Ok, You no longer have to clean your jars separately if you process for more than 10 minutes. You can skim the fat from the top of Stock if you want to can it after cooling it in the fridge overnight. Also, Just warming the jars doesn't reduce the water level. You could put some water from the heated jars back into the canner if you found that it did reduce. I usually just keep the water at the "8" mark inside the canner and it works out fine....... Whew.... you are watching me closely.... :) :) :)