Add all ingredients to a large, heavy bottomed pot. Heat to boiling.
Boil mixture for 5 minutes to ensure meat is heated through.
Ladle 2 cups of turkey and vegetables into each hot, sterilized quart canning jar.
Add hot broth to cover, leaving 1-inch headspace. Wipe jar rims; add lids and rings to finger tight.
Process jars in pressure canner at 10 pounds of pressure for 75 minutes.
After processing, allow pressure to naturally release. Cool jars in canner after removing lid for 10 minutes. Remove jars from canner and allow to cool for 24 hours.
Check seals, label, and store.
To serve: heat contents in a medium saucepan. Brind to a rapid boil. Boil, covered for 10 minutes. Serve with avacado, tortilla chips, and/or shredded pepper jack cheese.