Turkey Leg Confit
Turkey Leg Confit is a classic French dish where turkey legs are slow-cooked submerged in their own fat until the meat becomes incredibly tender and flavorful. Originating from the Gascony region, it traditionally uses duck or goose fat for the confit process, though turkey is a popular modern adaptation.
🍳 View the full Turkey Leg Confit recipe →
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates. It provides a rich source of B vitamins and iron, with a typical serving (one leg) containing roughly 400-600 calories, depending on the amount of fat used and consumed.
Nutrition breakdown
| Calories | 850 kcal |
| Protein | 75 g |
| Carbs | 0 g |
| Fat | 60 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 900 mg |
| Potassium | 650 mg |
| Phosphorus | 550 mg |
| Niacin (B3) | 18 mg |
| Vitamin B6 | 1.2 mg |
| Vitamin B12 | 2.5 µg |
| Selenium | 75 µg |
| Zinc | 9 mg |
| Iron | 4.5 mg |
Per 1 leg (approx. 350 g, cooked, meat and skin) · estimated, varies by recipe
💡 What's interesting
The confit method is an ancient preservation technique, where cooking and storing meat in fat created a vacuum seal that allowed it to be kept for months without refrigeration. Nutritionally, while high in fat, the slow-cooking process makes the protein exceptionally easy to digest.
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AI estimate may be inaccurate · Terms