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At our kitchen, regularly simmer drumsticks, as the entire process can be done beforehand. During the holidays, I often employ for turkey legs – it’s a lovely way to eat them. Pair it with colcannon, though basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 halved
• 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 Colcannon:

• 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then remove the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the onions and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, put the potatoes in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for until softened, until wilted. Season, then remove from the heat.

In a third saucepan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then add the cabbage and stir it through. Season again to taste, and reheat gently before serving.

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