Turkey and Vegetable Purée | For Babies 10 Months and Older

Trim away visible fat and white membranes from the turkey breast, then cut the remaining meat into 2 cm cubes. Small pieces heat evenly throughout; a large piece may dry out on the outside while remaining undercooked in the center.

Put the turkey cubes and 500 milliliters of cold water in a pot over medium heat. When it begins to boil, skim off and discard the gray foam. Reduce the heat and cook for 20 minutes. Insert an instant-read thermometer into the center of the thickest piece: the internal temperature should reach 74°C / 165°F. If you do not have a thermometer, cut a cube in half; no pink should remain, and the juices should run clear.

Peel and cut the potato and carrot into 1.5 cm cubes, add them to the pot, and cook for 15 minutes. Add the zucchini for the final 6 minutes; it breaks down much faster than the other vegetables and will disappear into the broth if added at the beginning.

Strain the cooking liquid into a separate bowl. Blend the meat and vegetables, adding the cooking liquid a spoonful at a time until the purée flows slowly from a spoon, then stir in the olive oil. Do not thin it with tap water: turkey breast is lean, and the purée may become bland and dry.