Allergen note
Turkey is not a common allergen, and poultry allergy is rare. Offer it from around 6 months once your baby shows signs of readiness, starting with a small amount and watching for rash, vomiting or swelling.
How to serve
At 6–8 months, offer soft strips of moist turkey about the size of two fingers, or mix finely shredded or ground turkey into mashed vegetables. From 9 months, serve small shredded pieces or soft meatballs; from 12 months, tender bite-sized pieces of stewed or roast turkey with the family meal.
Preparation
Stew, braise or roast turkey until the thickest part reaches 165°F (74°C); dark thigh meat stays softer than breast, and ground turkey works well in meatballs. Remove skin, bones and gristle, and skip brined or self-basting birds, stock cubes and salty gravy.
Texture and choking risk
Roast turkey, especially breast, can be dry and stringy, and gristle and small bones can cause gagging or choking. Stewed meat and dark thigh meat are easier to manage: shred the meat along the grain, keep it moist with unsalted cooking juices or broth, check for bones, and always supervise with your baby sitting upright.
Sources: cdc.gov · cdc.gov · healthychildren.org · healthychildren.org · nhs.uk · nhs.uk
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries turkey, note any reaction and see it in the allergen tracker.
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