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When we cook, regularly braise drumsticks, as the entire process is completed in advance. For the festive season, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with buttery potato and greens, though steamed rice, simple boiled potatoes or caramelized carrots would also go great.

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

You can readily increase the portions to feed more people – simply require an enlarged cooking vessel.

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 halved
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until golden brown 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 garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Add the white wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a skewer.

In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for until softened, until soft. Season, then set aside.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until lump-free, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.