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When we cook, we often slow-cook poultry and game legs, since all the preparation can be done in advance. During the holidays, the same technique is perfect with turkey drumsticks – this creates a delicious method for serving them. Serve with creamy mashed potatoes with cabbage, but steamed rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – simply require a larger pan.

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 finely chopped
• 2 shallots, peeled and sliced
• 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 Mashed Potatoes with Cabbage:

• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir 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 are fall-off-the-bone tender.

Pro Tip: At the same time, 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 sauté the garlic for two minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then set aside.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

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