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At our kitchen, regularly slow-cook drumsticks, since all the preparation is completed beforehand. During the holidays, the same technique is perfect with turkey drumsticks – it’s a lovely way for serving them. Serve with creamy mashed potatoes with cabbage, though fluffy rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled 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 another neutral oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep cast-iron frying pan. Season the turkey legs, then lay them in the pan and sear, flipping once, until nicely coloured on both sides. Take the turkey out 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 five to 10 minutes, until the shallots and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a fork.

In another saucepan, warm a portion of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then incorporate the greens and combine well. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.