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In our culinary practice, frequently braise chicken and rabbit legs, because every step is completed beforehand. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Serve with colcannon, although steamed rice, steamed baby potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for extra guests – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• 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 large, deep pan. Season the turkey legs, then lay them in the pan and brown, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the aromatics soften and color. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until soft. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until creamy, then add the cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.