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At our kitchen, regularly slow-cook chicken and rabbit legs, as every step is finished ahead of time. During the holidays, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Pair it with buttery potato and greens, but fluffy rice, boiled new potatoes or caramelized carrots would also go great.

Slow-Cooked Turkey with A Creamy Herb Sauce, 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 Braised Legs:

• 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 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, flipping once, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, place the potato chunks in a pan of boiling water and cook for 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until soft. Add salt and pepper, then keep warm.

Using another small pot, heat the milk gently and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.