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In our culinary practice, regularly braise drumsticks, as the entire process is completed in advance. During the holidays, I often employ with turkey drumsticks – this creates a delicious method for serving them. Pair it with colcannon, though basmati rice, boiled new potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions to feed more people – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 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 Potato Side:

• 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then add them to the pan and sear, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the 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. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, put the potatoes in a pan of boiling water and cook for until tender, until soft when tested with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a gentle heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then set aside.

Using another small pot, heat the milk gently and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then add the cabbage and stir it through. Season again to taste, and hold over low heat before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.