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In our culinary practice, frequently slow-cook poultry and game legs, since every step is completed beforehand. For Christmas, this method works wonderfully for turkey legs – it offers a superb approach to eat them. Serve with buttery potato and greens, although steamed rice, boiled new potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for a larger gathering – 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 quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are completely cooked through.

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

In another saucepan, warm a portion of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Adjust the seasoning, then remove from the heat.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, serve with the colcannon and the cooking liquid from the pan.