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In our culinary practice, frequently simmer drumsticks, because the entire process is completed ahead of time. For the festive season, this method works wonderfully for turkey legs – it offers a superb approach for serving them. Serve with colcannon, but basmati rice, steamed baby potatoes or roast carrots make fine alternatives.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or another neutral oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and fry, turning once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until tender. Season, then set aside.

Using another small pot, heat the milk gently and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until creamy, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.