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When we cook, frequently braise drumsticks, as every step can be done beforehand. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Serve with colcannon, but fluffy rice, steamed baby potatoes or roast carrots would also go great.

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

This can easily be scaled up for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or a mild cooking oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon take on some colour. Add the white wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, place the potato chunks in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a simmer, stirring occasionally, for until softened, until wilted. Season, then remove from the heat.

In a third saucepan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until creamy, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.