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When we cook, regularly braise drumsticks, since the entire process is completed in advance. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, though fluffy 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 for a larger gathering – all you need is an enlarged cooking vessel.

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 sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon take on some colour. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for until softened, until soft. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked 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. Season again to taste, and reheat gently before serving.

After the hour is up, serve with the colcannon and the aromatics and rich sauce from the pan.