🔗 Share this article

In our culinary practice, regularly braise drumsticks, because all the preparation is completed beforehand. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Serve with buttery potato and greens, but fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, 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

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the shallots and bacon take on some colour. Add the white wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, place the potato chunks in a pan of boiling water and cook for until tender, until tender when pricked with a skewer.

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a simmer, mixing from time to time, for until softened, until soft. Season, then keep warm.

In a third saucepan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and combine well. Season again to taste, and keep warm before serving.

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