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When we cook, frequently simmer drumsticks, since all the preparation can be done beforehand. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way for serving them. Serve with buttery potato and greens, although steamed rice, boiled new potatoes or caramelized carrots are also excellent.

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

The recipe is easily doubled to feed more people – all you need is a larger pan.

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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for until fragrant, until the shallots and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, put the potatoes in a pan of 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 add the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Season, then keep warm.

In the meantime, in a pan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then incorporate the greens and stir it through. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, dish up with the colcannon and the vegetables and juices from the pan.