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When we cook, frequently braise poultry and game legs, since every step can be done ahead of time. During the holidays, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Serve with buttery potato and greens, though basmati rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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 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 halved
• 5 slices streaky bacon, diced
• 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 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

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

Melt the butter in the pan, followed by the aromatics and bacon. Fry for until fragrant, until the shallots and bacon soften and color. Pour in the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until soft. Season, then set aside.

In the meantime, in a pan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until smooth, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.