Pregnancy guidance, in plain English

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

Last updated: July 2026 Cross-checked against NHS guidance

Turkey

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.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Turkey mince bolognese

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

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