Turkey and zucchini make a mild purée when the turkey is fully cooked and blended finely. Check for stringy meat and use soft zucchini to keep the finished texture moist.
Cook boneless turkey until a food thermometer reads 74°C (165°F) in the thickest part.
Wash and chop zucchini; steam until it crushes easily with a fork.
Blend cooked turkey with zucchini and enough safe water for a smooth, moist purée; check for meat fibres and cool before feeding.
Cook turkey to 74°C (165°F) in the thickest part and blend with fully tender zucchini. Offer a moist spoonable texture without chewy meat strands.
Smooth meat blend.
Soft bits allowed.
Plain turkey and zucchini have no intentionally added major allergens. Check stock, seasonings and processed turkey products if used.
Cool untouched portions promptly and refrigerate covered. Reheat thoroughly, stir and cool before serving; discard leftovers from baby's bowl.
Cool untouched portions promptly and refrigerate covered. Reheat thoroughly, stir and cool before serving; discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
