Turkey Confit
Turkey Confit is a classic French dish, originating from the Gascony region, where turkey legs are slow-cooked submerged in their own fat (traditionally duck fat) until incredibly tender. The process involves curing the meat in salt and herbs before the long, low-temperature poaching, resulting in a rich, flavorful, and fall-off-the-bone texture.
🍽️ Nutrition at a glance
This dish is very high in fat and protein, with virtually no carbohydrates, making it a keto-friendly option. A typical serving (about 4 oz of meat) provides a substantial amount of protein and healthy fats, with a calorie count roughly in the 400-500 range, depending on the amount of fat consumed with the meat.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 28 g |
| Carbs | 0 g |
| Fat | 35 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 680 mg |
| Potassium | 320 mg |
| Phosphorus | 250 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Selenium | 30 mcg |
| Iron | 1.5 mg |
| Zinc | 3.5 mg |
| Vitamin B12 | 1.2 mcg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
The confit method is an ancient preservation technique that predates refrigeration, using salt and fat to seal the meat from air. Nutritionally, while high in fat, the slow-cooking process makes the protein exceptionally easy to digest and helps retain moisture and nutrients better than high-heat methods.
