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At our kitchen, regularly slow-cook chicken and rabbit legs, because every step can be done in advance. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, but basmati rice, steamed baby potatoes or caramelized carrots would also go great.

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 Main Dish:

• 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, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

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

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a simmer, stirring occasionally, for until softened, until wilted. Season, then set aside.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

When the braising is complete, dish up with the colcannon and the aromatics and rich sauce from the pan.