Reserve broth from cooking the turkey/chicken.
After eating, de-bone the turkey/chicken from the carcass. Either throw out the carcass, or boil it for more broth.
Pack the meat into pint canning jars, pressing down a bit as packing it in.
Pour broth into jars to fully fill.
Wipe down the top edge and seal with a hot lid and ring (finger tight).
Process in a pressure canner; follow the guidelines of your canner or any reputable canning book. I do 10 pounds pressure for 75 minutes for pints.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)