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When we cook, we often simmer drumsticks, because all the preparation is completed ahead of time. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, though steamed rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions to feed more people – 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, 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, 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 23cm wide x 7cm high pan. Season the turkey legs, then place them in the hot oil and brown, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. 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 covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until wilted. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

When the braising is complete, dish up with the colcannon and the aromatics and rich sauce from the pan.