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At our kitchen, frequently simmer drumsticks, because all the preparation is completed ahead of time. For the festive season, I often employ for turkey legs – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although steamed rice, simple boiled potatoes or roast carrots make fine alternatives.

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

This can easily be scaled up to feed more people – simply require a bigger pot.

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 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then place them in the hot oil and sear, flipping once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat several minutes, until the aromatics begin to brown. Deglaze with the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

Using another small pot, combine the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.