🔗 Share this article

In our culinary practice, frequently slow-cook poultry and game legs, as every step is finished beforehand. For Christmas, the same technique is perfect with turkey drumsticks – it offers a superb approach to eat them. Serve with creamy mashed potatoes with cabbage, but steamed rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for extra guests – simply require 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep skillet. Pat the turkey legs dry and season, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Pour in the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

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

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until tender. Add salt and pepper, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until creamy, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, serve with the creamy potato side and the cooking liquid from the pan.