🔗 Share this article

In our culinary practice, we often simmer drumsticks, as every step is finished in advance. During the holidays, I often employ for turkey legs – this creates a delicious method to enjoy them. Accompany it with colcannon, although steamed rice, steamed baby potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions to feed more people – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until tender. Add salt and pepper, then keep warm.

Using another small pot, heat the milk gently and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and mix it in thoroughly. Season again to taste, and keep warm before serving.

When the braising is complete, serve with the colcannon and the cooking liquid from the pan.