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In our culinary practice, we often slow-cook drumsticks, since the entire process can be done ahead of time. For Christmas, I often employ for turkey legs – it offers a superb approach to enjoy them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or caramelized carrots would also go great.

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

This can easily be scaled up to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the aromatics begin to brown. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until tender when pricked with a fork.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, mixing from time to time, for until softened, until wilted. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until creamy, then incorporate the greens and stir it through. Season again to taste, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.