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In our culinary practice, frequently braise chicken and rabbit legs, as every step can be done beforehand. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way for serving them. Serve with creamy mashed potatoes with cabbage, although basmati rice, boiled new potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – all you need is 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 diced
• 2 shallots, peeled and sliced
• 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 chopped
• 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. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, flipping once, until golden brown on both sides. Remove the legs to a plate, then remove the fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the aromatics soften and color. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.