🔗 Share this article

In our culinary practice, regularly simmer poultry and game legs, since all the preparation is completed ahead of time. For Christmas, the same technique is perfect for turkey legs – it offers a superb approach to enjoy them. Accompany it with colcannon, though fluffy rice, steamed baby potatoes or roast carrots would also go great.

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

You can readily increase the portions for extra guests – you’ll just need 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk 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 creamy, then add the cabbage and combine well. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.