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In our culinary practice, frequently slow-cook drumsticks, as every step is completed ahead of time. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach to enjoy them. Pair it with colcannon, but steamed rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

This can easily be scaled up for extra guests – you’ll just need a bigger pot.

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, cut into pieces
• 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 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon take on some colour. Pour in the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until wilted. Adjust the seasoning, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until smooth, then incorporate the greens and stir it through. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.