Turkey is a great first meat for baby. It's easy to digest and the dark meat is high in much needed iron. Making your own baby food is quite easy, and turkey is no exception! I recommend freezing what you don't use within a day or two, that way you'll have little meals at the ready whenever baby is hungry! Store for up to 1 day in the refrigerator or freeze for later use.


Recipe Summary

45 mins
20 mins
1 hr 15 mins
10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place turkey drumstick in a saucepan and add just enough water to cover. Cover and bring to a boil over medium heat. Reduce heat and simmer until turkey is no longer pink and cooked all the way to the bone, about 40 minutes. Remove from heat and, with the lid still on, set aside until turkey is cool enough to handle, about 20 minutes.

  • Remove turkey from the saucepan, reserving the cooking liquid. Remove and discard skin. Pick turkey meat from the bone and place in a food processor or blender.

  • Add cooking liquid to the food processor, a few tablespoons at a time, and blend until turkey is rather smooth, adding more stock as needed. Serve.

Cook's Notes:

To freeze for later, fill an ice cube tray with the puree. Freeze until solid, about 2 hours, then remove cubes from the tray and place in a freezer bag. To defrost, place in a microwave-safe bowl and heat for 30 seconds, or as needed.

You can add 2 to 3 potatoes and/or carrots to the pan to cook along with the turkey. Peel them once cool, then puree separately, adding a little turkey stock as needed to thin the consistency. Freeze in portions, about 2 tablespoons per portion, then serve with the same amount of turkey for a baby turkey dinner!

Nutrition Facts

54 calories; protein 9g; fat 1.7g; cholesterol 22.2mg; sodium 25.4mg. Full Nutrition