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In our culinary practice, regularly simmer poultry and game legs, because the entire process is finished beforehand. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way for serving them. Serve with colcannon, although basmati rice, steamed baby potatoes or roast carrots are also excellent.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for extra guests – 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the aromatics begin to brown. Pour in the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until wilted. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and combine well. Adjust the seasoning once more, and keep warm before serving.

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