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When we cook, frequently slow-cook poultry and game legs, since every step is completed in advance. For Christmas, I often employ with turkey drumsticks – it offers a superb approach for serving them. Pair it with colcannon, although basmati rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Slow-Cooked Turkey with Herbs, Mustard & Cream, 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 Turkey:

• 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, 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, then add the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon soften and color. Pour in the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until tender. Add salt and pepper, then remove from the heat.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the warm milk and butter until smooth, then add the cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

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