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At our kitchen, regularly slow-cook drumsticks, since every step is completed in advance. During the holidays, I often employ for turkey legs – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, though fluffy rice, boiled new potatoes or roast carrots would also go great.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for extra guests – you’ll just need 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, flipping once, until golden brown on both sides. Take the turkey out to a plate, then remove the cooking fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the aromatics soften and color. Deglaze with the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk 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: While that's cooking, place the potato chunks in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer.

In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until soft. Season, then set aside.

In the meantime, in a pan, combine the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until creamy, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.