Pressure canning turkey

I'm trying something new (to me, at least). Right now I have about 30 pounds worth of turkey (2 birds, one large, one small) in a big stock pot with some herbs. I cut the turkeys apart but left the bones in. My plan is to cook them till nearly done, but not completely, strip the meat off the bones and pressure can it with its broth. I love the idea of having already cooked turkey meat ready to put into a recipe without defrosting. The freezer is also pretty full at the moment, and I want to make sure I keep a balance between canned and frozen foods anyway.

I'll let you know how it goes.

UPDATE: Two birds, 30 pounds dressed raw weight, ended up to be - drumroll please - about 7 quarts of cooked, boned meat. Wow. I thought it would be at least twice that.

Quarts are in the canner now for 90 minutes at 15 PSI. The bones are saved and I think I'll  cook them in the remaining broth (what I didn't use in the quarts) some more after the stove is available again.