Bake the turkeys at 300 degrees until almost done.
Cut the meat from the bones and pack into hot jars.
Add 1 teaspoon salt to each quart and cover with hot broth, leaving 1 inch at the top for expansion.
Adjust the jar caps and process at 10 pounds pressure for 1 hour and 30 minutes.
Canned turkey may be used for casseroles, loaves or barbecued for sandwiches.