Lunch | Dinner

Basic Turkey

  • 2-3 Mins

    Prep Time

  • 5-10 Mins

    Cook Time

  • 2


  • 165


  • 8g


  • 1g


  • 22g




  • ½ lb Lean Ground Turkey
  • ¼ Cup Water
  • ½ Cup Vegetable Stock, more depending on consistency


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Heat Skillet Heat a large skillet over medium heat.

  • 3.

    Cook Turkey To the skillet, combine the turkey and water. Using a wooden spoon, break up the turkey and stir constantly. Cook until the meat is no longer pink and appears “well-done”. It’s important that the meat has no visible pink spots to prevent possible food borne illness. Be sure to thoroughly wash hands after handling raw turkey meat.

  • 4.

    Allow to Cool Remove from heat and allow to cool. Optional: drain turkey meat in a mesh strainer to remove the liquid fat.

  • 5.

    Blend with Vegetable Stock To a blender, combine the cooked turkey meat with 1 tablespoon of vegetable stock. Blend. Continue to blend, adding 1 tablespoon of liquid at a time until the meat is at the desired consistency.

  • 6.

    Clean Area Thoroughly wipe down counters and areas where raw turkey meat was exposed to.

  • 7.

    Store Refrigerate the turkey meat in a sealed container within 2 hours of preparation. Turkey meat can also be frozen for up to 1 month in a sealed container.

  • 8.

    Wash Hands Wash hands with soap and water.

Recipe adapted from The Baby & Toddler Cookbook

Nourishment Notes

Pureed Turkey

Pureeing the turkey to a smooth consistency can make swallowing easier. Lean ground turkey meat is easier to digest than full fat varieties and contains important B vitamins to help keep energy levels high and protein to help maintain muscle mass.

Fatigue Buster

  • Ask for Assistance

    Ask a friend or family member to help prepare this recipe.

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