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When we cook, frequently slow-cook drumsticks, since all the preparation is finished ahead of time. During the holidays, the same technique is perfect with turkey drumsticks – it offers a superb approach to enjoy them. Serve with creamy mashed potatoes with cabbage, although steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for extra guests – all you need is a bigger pot.

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, diced
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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 diced
• ½ savoy cabbage, shredded
• 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 neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the 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 shallots and bacon begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, put the potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for until softened, until soft. Season, then keep warm.

In a third saucepan, heat the milk gently and the remaining 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 creamy, then add the cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the cooking liquid from the pan.