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When we cook, regularly braise drumsticks, since every step is finished in advance. For the festive season, I often employ for turkey legs – this creates a delicious method for serving them. Serve with buttery potato and greens, though basmati rice, simple boiled potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled to feed more people – simply require a larger pan.

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 halved
• 5 slices streaky bacon, diced
• 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 Colcannon:

• 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. 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 vegetables. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for until softened, until soft. Add salt and pepper, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.