🔗 Share this article

In our culinary practice, frequently slow-cook drumsticks, as all the preparation can be done beforehand. For Christmas, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Pair it with buttery potato and greens, but basmati rice, steamed baby potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled for a larger gathering – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or a mild cooking 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 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for until tender, until soft when tested with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

In a third saucepan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.