🔗 Share this article

At our kitchen, regularly simmer drumsticks, since the entire process can be done ahead of time. For the festive season, I often employ for turkey legs – this creates a delicious method to enjoy them. Serve with buttery potato and greens, but steamed rice, boiled new potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – you’ll just need an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and halved
• 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 Mashed Potatoes with Cabbage:

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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the aromatics and bacon. Fry for until fragrant, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a large saucepan of water and cook for 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10-15 minutes, until wilted. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until smooth, then incorporate the greens and combine well. Add final salt and pepper, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the cooking liquid from the pan.