🔗 Share this article

When we cook, regularly braise poultry and game legs, because all the preparation can be done in advance. For the festive season, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – 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 halved
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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 diced
• 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 large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the aromatics take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until soft. Season, then remove from the heat.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the cooking liquid from the pan.