Turkey

Turkey is safe throughout pregnancy when cooked thoroughly. It is a lean source of protein and an excellent alternative to chicken.

Safe to eat

Turkey is completely safe to eat during pregnancy, and like all poultry it is an excellent lean source of protein, B vitamins, selenium, and zinc. The same rules that apply to chicken apply to turkey: it must be cooked thoroughly with no pink meat remaining and juices running clear. Turkey is slightly lower in fat than chicken thighs and a little higher in protein per gram, making it a valuable food at any stage of pregnancy. Turkey mince is increasingly popular and works well in place of beef or pork mince in bolognese, burgers, and meatballs — and like all mince, it must be cooked through completely as bacteria can be present throughout the meat rather than just on the surface. Deli-style pre-sliced turkey (cold cuts) should be treated like other deli meats — fine according to NHS guidance, but heating until steaming hot provides extra reassurance against Listeria. Turkey is also a useful food for managing nausea as it is mild in flavour and easy to digest.

What to be aware of

Cook turkey thoroughly — no pink meat, juices run completely clear.
Use a meat thermometer if cooking a large joint — the thickest part of the thigh should reach 74°C (165°F).
Turkey mince must be cooked through completely, with no pink colour remaining.
Pre-sliced turkey cold cuts should be heated until steaming if you want extra reassurance against Listeria.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Turkey mince bolognese

A lighter take on the classic — turkey mince cooked completely through in a rich tomato sauce.

Pregnancy tip: Turkey mince is leaner than beef so it can dry out — the tomatoes and stock keep it moist and the long cooking develops flavour.

Ingredients

500g turkey mince
1 onion, finely diced
2 cloves garlic, crushed
2 carrots, finely diced
2 sticks celery, finely diced
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
150ml chicken stock
1 tsp mixed herbs
2 tbsp olive oil
Salt and pepper
Pasta and Parmesan to serve

Method

Heat oil in a large pan, brown the turkey mince — ensure it is completely cooked through with no pink remaining.
Add onion, garlic, carrot, and celery. Soften for 8 minutes.
Add tomatoes, tomato purée, stock, and herbs.
Simmer on low heat for 30–40 minutes until thickened.
Season well and serve with pasta and Parmesan.