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In our culinary practice, frequently slow-cook drumsticks, as all the preparation is finished in advance. During the holidays, this method works wonderfully for turkey legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, but fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions to feed more people – all you need is 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 finely chopped
• 2 shallots, peeled and halved
• 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 Colcannon:

• 500g large floury potatoes like Russets, 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until easily pierced with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for until softened, until wilted. Adjust the seasoning, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and combine well. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, dish up with the creamy potato side and the aromatics and rich sauce from the pan.