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In our culinary practice, frequently braise chicken and rabbit legs, since all the preparation can be done in advance. For Christmas, this method works wonderfully with turkey drumsticks – it offers a superb approach to eat them. Serve with colcannon, but basmati rice, boiled new potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – all you need is an enlarged cooking vessel.

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, diced
• 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

Cooking Instructions

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

Place the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for until softened, until tender. Add salt and pepper, 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 lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.