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When we cook, frequently braise drumsticks, since the entire process can be done beforehand. During the holidays, the same technique is perfect for turkey legs – this creates a delicious method to enjoy them. Pair it with creamy mashed potatoes with cabbage, but steamed rice, simple boiled potatoes or roast carrots would also go great.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions for extra guests – you’ll just need 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 sliced
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

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 cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for one hour, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, serve with the colcannon and the aromatics and rich sauce from the pan.