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In our culinary practice, we often slow-cook poultry and game legs, since the entire process can be done in advance. For Christmas, the same technique is perfect with turkey drumsticks – it’s a lovely way for serving them. Accompany it with buttery potato and greens, but steamed rice, boiled new potatoes or oven-roasted carrots are also excellent.

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

This can easily be scaled up for extra guests – all you need is 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, cut into pieces
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Pat the turkey legs dry and season, then lay them in the pan and fry, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for until fragrant, until the aromatics soften and color. Pour in the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast 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 pan of boiling water and cook for until tender, until tender when pricked with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until soft. Add salt and pepper, then keep warm.

In the meantime, in a pan, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the vegetables and juices from the pan.