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In our culinary practice, we often braise poultry and game legs, since all the preparation is finished beforehand. For Christmas, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for a larger gathering – simply require an enlarged cooking vessel.

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 quartered
• 5 slices streaky bacon, chopped
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Fry for until fragrant, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, put the potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for until softened, until tender. Add salt and pepper, then set aside.

In the meantime, in a pan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.