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In our culinary practice, frequently slow-cook chicken and rabbit legs, because every step can be done in advance. For Christmas, the same technique is perfect for turkey legs – it offers a superb approach to enjoy them. Pair it with creamy mashed potatoes with cabbage, though fluffy rice, boiled new potatoes or roast carrots make fine alternatives.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 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 Colcannon:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep pan. Season the turkey legs, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10-15 minutes, until wilted. Season, then remove from the heat.

In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until smooth, then add the cabbage and stir it through. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.