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At our kitchen, frequently braise poultry and game legs, as all the preparation can be done ahead of time. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way to eat them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, boiled new potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – all you need is a larger pan.

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 sliced
• 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 Colcannon:

• 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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the onions and bacon take on some colour. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10-15 minutes, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and combine well. Season again to taste, and keep warm before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.