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In our culinary practice, regularly braise chicken and rabbit legs, because every step is completed beforehand. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to eat them. Pair it with creamy mashed potatoes with cabbage, though steamed rice, simple boiled potatoes or caramelized carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 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 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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.