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At our kitchen, we often simmer drumsticks, because all the preparation can be done ahead of time. For the festive season, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Pair it with buttery potato and greens, but steamed rice, boiled new potatoes or caramelized carrots would also go great.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then add them to the pan and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for five to 10 minutes, until the aromatics soften and color. Add the white wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Season, then keep warm.

In the meantime, in a pan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the warm milk and butter until lump-free, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.