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When we cook, frequently braise poultry and game legs, because all the preparation is completed beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Pair it with colcannon, although fluffy rice, boiled new potatoes or caramelized carrots would also go great.

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

You can readily increase the portions for extra guests – simply require a bigger pot.

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 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 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil 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, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

In another saucepan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Season, then remove from the heat.

In the meantime, in a pan, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the vegetables and juices from the pan.