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In our culinary practice, frequently simmer poultry and game legs, because the entire process is finished beforehand. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way for serving them. Pair it with buttery potato and greens, but fluffy rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

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

This can easily be scaled up for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 quartered
• 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 Potato Side:

• 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then set aside.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

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