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In our culinary practice, frequently slow-cook drumsticks, since all the preparation is completed beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Pair it with colcannon, although fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for extra guests – simply require 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

• 500g large floury potatoes like Russets, 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon 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 partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, 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 low heat, mixing from time to time, for until softened, until tender. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then add the cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.