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When we cook, we often braise drumsticks, as every step is completed beforehand. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Serve with colcannon, but steamed rice, steamed baby potatoes or roast carrots make fine alternatives.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – simply require a bigger pot.

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 finely chopped
• 2 shallots, peeled and sliced
• 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 Mashed Potatoes with Cabbage:

• 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, combine the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

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