Turkey
Usually introduced around 6 months
Choking notes
Round chunks of turkey can choke. Shred, mince, or cut into thin strips rather than cubes. Skip hot-dog-style coins entirely.
How to serve by age
6-9 months
Cook to 74 °C / 165 °F internal. Ground or slow-cooked thigh is most tender; dry breast is hard to chew.
Finely shredded, or ground with a sauce for a scoopable texture.
9-12 months
Keep moist. Shredded or in meatballs or meatloaf.
Small bite-sized pieces or shredded.
12-18 months
Cook to 74 °C / 165 °F internal. Ground or slow-cooked thigh is most tender; dry breast is hard to chew.
Finely shredded, or ground with a sauce for a scoopable texture.
18-24 months
Cook to 74 °C / 165 °F internal. Ground or slow-cooked thigh is most tender; dry breast is hard to chew.
Finely shredded, or ground with a sauce for a scoopable texture.
2 years and up
Cook to 74 °C / 165 °F internal. Ground or slow-cooked thigh is most tender; dry breast is hard to chew.
Finely shredded, or ground with a sauce for a scoopable texture.
Key nutrients
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Track Turkey and every first food in nappi
Log solids, watch for reactions, and get reminders to reintroduce new foods. Free to try.