You need:
1/2 lb. ground turkey, preferably free of antibiotics and fillers (and humanely raised)
In a non-stick frying pan, over medium heat, combine turkey and 1/4 c. water. Cook, breaking up the turkey and stirring constantly until meat is cooked through and no longer pink. Let cool. Drain and reserve cooking liquid. Transfer turkey to a food processor and puree for 1 minute. Add reserved cooking liquid to thin to a consistency your baby can handle. Keep in the refrigerator for up to 2 days or freeze for up to 1 month.
Inspired from Cooking for Baby by Lisa Barnes
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