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At our kitchen, frequently braise drumsticks, because every step is finished ahead of time. For Christmas, I often employ for turkey legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, but steamed rice, boiled new potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the cooking fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a sharp knife.

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 simmer, mixing from time to time, for until softened, until wilted. Adjust the seasoning, then keep warm.

In the meantime, in a pan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.