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In our culinary practice, we often braise drumsticks, because the entire process is completed beforehand. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way to eat them. Pair it with buttery potato and greens, though basmati rice, steamed baby potatoes or roast carrots would also go great.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, 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 like Russets, 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. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Fry for until fragrant, until the aromatics soften and color. Pour in the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.