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At our kitchen, we often braise poultry and game legs, since the entire process is completed beforehand. During the holidays, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with creamy mashed potatoes with cabbage, but fluffy rice, simple boiled potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 a dry variety
• 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 minced
• ½ savoy cabbage, finely chopped
• 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 skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, flipping once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place 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 onions and bacon soften and color. Deglaze with the wine, then return the turkey on top of the vegetables. Introduce the 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 one hour, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.