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In our culinary practice, regularly simmer poultry and game legs, as all the preparation is finished ahead of time. During the holidays, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Accompany it with buttery potato and greens, although steamed rice, steamed baby potatoes or caramelized carrots are also excellent.

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 a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 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 like Russets, 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe pan. Season the turkey legs, then add them to the pan and sear, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, combine the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until lump-free, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.