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At our kitchen, frequently simmer drumsticks, as all the preparation can be done beforehand. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach to eat them. Accompany it with colcannon, but basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the aromatics begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then remove from the heat.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.