I think I should have weighed the carcass before I tossed it, but that thirteen pound turkey yielded four pints of meat, and two and a half quarts of broth.
One thing though. This bird had been in the bottom of the freezer for a while. If any of the meat looked like it had even a wee bit of freezer burn, I didn't use it. Even so, I was a bit surprised that I didn't get more jars. I processed just over four pounds, and that meat looked perfect. That means a pound of meat per pint, which is just the right amount for two people.
Once all the meat was trimmed off the bones, I placed them into my pot along with carrots, onion, celery, whole peppercorns and salt. I topped everything off with spring water and let it come to a boil. Then, it simmered for about an hour and a half before I triple strained it and put it into jars. It really is beautiful.
The jars are labeled and in the pantry now. I'll be able to make soup, pot pies, or Thanksgiving casserole with the contents, so I'm happy with the effort.
Next up? I have a fifty pound bag of potatoes I got last time I was over in Portage. I spent $15 for the entire bag! I'll be dry canning at least twenty five pounds, and then put the rest in a cool, dark cupboard in the pantry. The outside wall isn't insulated, so it will preserve the potatoes while we use them this winter for baking, mashing, or in stews.
As soon as my jelly roll arrives with the two strips I need for the bluebird hanging, I'll finish that, but for now, I'll be happily adding more to our pantry stock.
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