Pressure Canning - First time fail??

I used my pressure canner for the first time to can ground turkey.   After several months this is my result and I think it doesn't look safe to eat.  The top is dark brown. see pics. What do you all think is this normal or not.

I suppose my first question is, “Is the lid sealed?”   That is, push down on the lid. If it clicks, it is not sealed. In which case, the contents need to be safely disposed of.

As a side comment, after the jar has cooled, remove the ring.  It makes it easier to open the jar later.

My ground turkey looks like that due to the fat separation. However, there are a lot of factors involved with home canned meats. Not knowing how you canned it means there are a lot of "what ifs" for us to be able to answer your question definitively.

Here are some hints to tell if your product is safe:

I'm assuming you pressure canned your turkey for the psi recommended for your elevation. The times are 75 mins per pint and 90 mins per quart. Boiling water canning is never recommended for canning low acid foods.

1. Is the seal intact? That is, does the button at the top of the lid wiggle up and down when you press on it? If it stays down, it's probably still safely sealed.
2. Do you hear a "sucking in" sound when you open the lid? If so, that means there was a vacuum inside. That's a good thing. "Sucking" sounds are good. LOL
3. Smell the product. Does it smell rancid at all? If so, throw it away. HOWEVER...botulism has no smell. That's why steps 1 and 2 are important.
4. Heat your product well (to boiling, if possible) for 10 minutes before consuming.

I would suggest removing your rings from your jars once your seals have been set for 24 hours. Any water that is trapped between the ring and the lid can rust out the seal, leading to a leak.

Thank you for all the great information.  Yes they are sealed tight.  I guess the dark brown on top worries me but you had that as well?  I did follow the instructions to the tee as far elevation and timing and such.

Yes, my turkey often has a darker color on top once it's finished. I don't know why, but I suspect it's because it's drier than the meat submerged below. Enjoy your turkey!! :-D

If the jars are sealed, there is little to worry about.  By all means do the sniff test when you open the jars.  Also, as mentioned, boil the contents.  A previous poster said 10 minutes ... I favor a little longer. That said, I have dry canned bacon without problems.