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When we cook, we often slow-cook drumsticks, as every step is completed ahead of time. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way for serving them. Accompany it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 5 slices streaky bacon, chopped
• 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 Mashed Potatoes with Cabbage:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat.

Place the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.