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In our culinary practice, regularly simmer drumsticks, as every step can be done beforehand. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way to eat them. Serve with buttery potato and greens, but steamed rice, simple boiled potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or a mild cooking oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 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 Mashed Potatoes with Cabbage:

• 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then add them to the pan and sear, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until soft when tested with a fork.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for until softened, until soft. Add salt and pepper, then set aside.

Using another small pot, warm the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.