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When we cook, we often slow-cook chicken and rabbit legs, as all the preparation can be done in advance. 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 fluffy rice, steamed baby potatoes or roast carrots make fine alternatives.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – you’ll just need an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then add them to the pan and brown, flipping once, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a pan of boiling water and cook for until tender, until easily pierced with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until wilted. Season, then set aside.

In a third saucepan, warm the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Puree 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 creamy potato side and the cooking liquid from the pan.