Four jars of turkey meat and three jars of broth. I also froze two large containers of broth.
I had three turkeys and I always put away what is leftover. I put bones and all in a very large pot and simmer for about an hour or so. Then I cool it off and carefully separate meat from bones. Jars are ready in hot water and I let them drain and then I stuff them with turkey and fill in with broth. All broth goes into jars also and goes into the canner. It is cooked for 1-1/2 hours at 10#.
The turkeys were:
1-baked with cajun seasonings injected
2-deep fried (which went home with my daughter, I kept the carcass)
3- breast that was smoked with a spicy rub and mesquite chips.
The end flavoring was incredible!
Later, I make turkey & dumplings or turkey noodle soup out of it.
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