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When we cook, we often slow-cook poultry and game legs, as all the preparation is finished ahead of time. During the holidays, I often employ for turkey legs – it offers a superb approach to enjoy them. Pair it with buttery potato and greens, although basmati rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

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

The recipe is easily doubled for a larger gathering – you’ll just need an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 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 such as Maris Piper, 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

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and sear, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics soften and color. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then keep warm.

Using another small pot, warm the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Season again to taste, and keep warm before serving.

Once the turkey is cooked, dish up with the creamy potato side and the vegetables and juices from the pan.