Freshly cooked turkey may be offered as soon as baby is ready to start solids, which is generally around 6 months of age. Note: Turkey deli / sandwich meat is high in sodium and nitrates and should not be offered to babies.

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 packed with protein and plenty of nutrients to support baby’s growth and development. The meat contains all B vitamins (including folate and B12), choline, selenium, and zinc, which bolster baby’s immune system, growth, and development, as well as taste perception. The dark meat contains more iron and B12 than the white meat. Nutritional information for wild and heritage turkeys is limited.

The giblets (the turkey’s heart, liver, and gizzard) are nutrient rich, but offer them in small amounts to babies (no more than 1-2 teaspoons of cooked giblets per week). The giblets are very high in vitamin A and rich in B-vitamins, folate, choline, iron, and selenium. While these are all essential nutrients for baby’s health and development, vitamin A can be toxic when consumed in high amounts. 

Nutritionally, turkeys raised outside will offer higher levels of vitamins A, E, and essential omega-3 fatty acids.      Around 83% of turkeys raised in the United States live in crowded large-scale farms with limited or no access to the outdoors.   The downside is that pasture-raised turkeys can be prohibitively expensive and difficult to find. As always, do the best you can with the resources available to you and know that, pasture-raised or not, turkey is a nutritious food for babies.

★Tip: Take precautions to minimize the risk of food-borne illness from bacteria like Salmonella and Campylobacter when preparing turkey. Keep raw turkey in the refrigerator or freezer and store it separately from produce. Thaw frozen raw turkey in the refrigerator (never on the counter) and cook turkey to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) before serving.    Always wash your hands and any surfaces that come into contact with raw poultry. Lastly, do not wash your turkey before cooking. Washing raw turkey creates droplets that can contaminate the kitchen and increase the risk of foodborne illness. 

Yes. Like all meat and poultry, turkey is a potential choking hazard. To minimize the risk, avoid offering turkey meat that has been cut into cubes or large chunks of ground turkey, and try not to overcook turkey, as this causes the meat to be dry and more challenging to chew and swallow. As always, make sure to create a safe eating environment and stay within arm’s reach of baby during meals. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

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.

No. Due to excessive amounts of sodium in preserved meats, avoid serving deli turkey slices, turkey pepperoni, turkey bacon, and other processed and high-sodium turkey products to babies. Just one ounce of deli turkey can exceed the daily sodium recommendation for a 6-month-old, and turkey pepperoni can have even more sodium than deli meat. For more guidance, check out our Sodium and Babies FAQ page.

Turkey meat isn’t generally thought of as a food that promotes pooping. That said, it can play an important role in healthy bowel movements as part of a balanced and varied diet. Diets featuring white meats like poultry may promote the presence of beneficial bacteria, like Lactobacillus, which contributes to a healthy and diverse gut microbiome.      Pooping patterns can vary significantly from baby to baby, so be sure to talk to your pediatric healthcare provider if you have concerns about your baby’s pooping or digestive function.

From curries to stews, meatballs to nuggets, salads to stir-frys, turkey can be used in any recipe that calls for chicken, the world’s most consumed meat. Look to the cooking of Central America, where turkey originated, for inspiration and serve turkey with molé sauce or turkey mixed with masa (cornmeal) and seasonings to make tamales. Commercially-raised birds have a mild flavor similar to chicken, while wild turkeys and heritage breeds have a deeper, gamier flavor that works beautifully in holiday dishes like pavochon—a roasted whole turkey. When cooking whole turkey, set aside some meat to freeze. Shredded turkey can be easily added to grains, pasta, salads, and soups or simply served on its own at future mealtimes.