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At our kitchen, regularly slow-cook chicken and rabbit legs, since the entire process is completed ahead of time. For the festive season, this method works wonderfully with turkey drumsticks – it’s a lovely way for serving them. Pair it with buttery potato and greens, but fluffy rice, simple boiled potatoes or caramelized carrots would also go great.

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

You can readily increase the portions for extra guests – you’ll just need an enlarged cooking vessel.

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 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through.

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 skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a gentle heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.