First things first. This post contains affiliate links. This means that if you click a link within this post and then purchase something, I receive a percentage of your purchase total as a commission. This does not cost you anything extra, but it sure does bless my family and my blogging efforts…and we totally appreciate that! I purchase turkey around the holidays when it’s at rock bottom prices. At what other point in the year can you get meat for .50 cents/lbs or cheaper?! You get the meat, plus you can make a fantastic broth with the carcass. Canning meat kind of weirded me out, to be honest. I’ll eat tuna fish, but I’ve never been able to enjoy canned chicken breast or other meats. And in my mind, they pretty much all equated to Spam. ::shudder:: BUT, I kind of got over that after reading many other mamas talking about how much better home canned meats taste than store-bought, and obviously since you’re canning them at home, there are no weird unpronouncable ingredients to worry about. So, I decided to give it a try. I had 2 turkeys. A 16 pounder and a 20 pounder. This yielded me about 20 pints of canned turkey, plus lots of broth. I froze the excess broth that I didn’t need for canning. Raw Pack vs. Hot Pack? It’s possible to raw pack turkey. I was tempted to go this route because I thought it would make my life easier. However, I read several sources encouraging me to roast the turkeys one day, take all the meat off the carcass once it cooled, and then on Day 2 […]