6–8 months
Turkey and potato purée
Main mealPrep 10 minCook 30 minPortions: 3
Ingredients
- 60 g of skinless turkey breast
- 1 medium potato
- Water
Method
- Remove the skin and any visible fat from the turkey and cut it into small pieces.
- Cook in unsalted water until no pink remains, even at the thickest part.
- Add the chopped potato and keep cooking until it is soft.
- Shred the meat finely and blend it with the potato.
- Loosen with cooking water to a smooth consistency and let it cool.
Texture
Smooth, with the turkey blended finely enough that no fibres are felt.
Serving
Serve warm. If turkey is new, start with a small amount.
Preparing for choking safety
All skin, fat and bone must be removed; turkey is never served in pieces and is blended until no fibrous strands remain.
Key nutrients
ProteinVitamin B12Vitamin C
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.