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At our kitchen, we often braise drumsticks, as every step is finished ahead of time. During the holidays, I often employ for turkey legs – it’s a lovely way to enjoy them. Pair it with colcannon, though steamed rice, steamed baby potatoes or roast carrots would also go great.

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

This can easily be scaled up to feed more people – you’ll just need 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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• 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 23cm wide x 7cm high pan. Season the turkey legs, then place them in the hot oil and brown, flipping once, until golden brown on both sides. Transfer the legs to a plate, then remove the fat.

Melt the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat several minutes, until the aromatics take on some colour. Deglaze with the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

Using another small pot, combine the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until lump-free, then incorporate the greens and combine well. Season again to taste, and keep warm before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.