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When we cook, frequently braise chicken and rabbit legs, as all the preparation is completed in advance. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Serve with buttery potato and greens, although basmati rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 sliced
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for until softened, until tender. Season, then set aside.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, 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, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.