Turkey

Turkey, when well-cooked, may be offered as soon as baby is ready to start solids, which is generally around 6 months of age. 

Turkeys are large birds that originated in the fields and forests of the Americas. Thousands of years ago, people in Mesoamerica revered the bird’s wild ancestors, not only as a source of food and medicine, but also for its role in ceremonies and rituals. Today, the bird still holds significance as a celebratory food at gatherings, holidays, and weddings worldwide, especially in the Americas, where the majority of domesticated turkeys are raised. So why the name “turkey”? Evidence points to medieval London, where merchants sold imported poultry as “Turkish cocks” or “Turkish hens” to appeal to English consumers who valued goods from afar. Eventually the shorthand “turkey” became associated with the specific bird known as guajolote and pavo by the Spanish, the ancestor of the modern, domesticated turkey.

Yes. Turkey is rich in protein, in addition to choline, iron, selenium, and zinc, as well as vitamins B6 and B12. Together, these nutrients work together to support baby’s development, growth, brain functioning, red blood cells, immune function, taste perception, and metabolic processes. 

★ Tip: Turkey is associated with foodborne illness from bacteria like Salmonella and Campylobacter. Taking the appropriate precautions can minimize the risk: Keep turkey in the refrigerator or freezer and store it separately from produce. Thaw frozen meat in the refrigerator (not on the counter) and cook turkey to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) before serving. Always wash your hands and surfaces that come in contact with the raw meat.

No. Turkey is not a common food allergen; however, cases of turkey allergy have been reported. Additionally, individuals with allergies to chicken meat may have an increased risk of allergy to turkey due to cross-reactivity. Turkey has been reported as a potential trigger for FPIES (Food Protein-Induced Enterocolitis Syndrome), which results in delayed vomiting with or without diarrhea beginning 2 to 4 hours after the ingestion of the meat. Some individuals with known allergy to feather and egg also have positive allergy test results to poultry meat.  However, this does not commonly result in symptoms after the ingestion of well-cooked meat, as the allergenic protein is heat-sensitive. Therefore, routine testing for turkey meat allergy is not recommended in cases of egg allergy.

As you would when introducing any new food, start by offering a small quantity during the first few servings. If there is no adverse reaction, gradually increase the amount over future meals.

Yes. Turkey can be challenging to chew and manage in the mouth, qualities that increase the risk of choking. To reduce the risk, refrain from cutting turkey in cubes and prepare and serve it in an age-appropriate way as described in the How to Serve section. Also, be sure not to overcook turkey, as this causes it to be dry and more challenging to chew and swallow. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Because deli meat carries an increased risk of foodborne illness, when or whether to serve it is a personal decision for which you must calculate risk. Deli meats, such as turkey, have been implicated in a number of outbreaks of foodborne illness, namely Listeria. To reduce the risk of foodborne illness, especially for babies, young children, and any other immunocompromised individuals, heat deli meats until steaming and let cool before offering. Avoid offering glazed turkey or other deli meats made with honey before the first birthday due to the risk of infant botulism.