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In our culinary practice, we often braise poultry and game legs, as all the preparation can be done ahead of time. For Christmas, the same technique is perfect with turkey drumsticks – it offers a superb approach to enjoy them. Serve with buttery potato and greens, though steamed rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for extra guests – simply require 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 diced
• 2 shallots, peeled and quartered
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the cooking fat.

Add the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, put the potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a fork.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for until softened, until tender. Add salt and pepper, then keep warm.

Using another small pot, combine the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, serve with the colcannon and the cooking liquid from the pan.