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At our kitchen, frequently braise chicken and rabbit legs, since all the preparation can be done ahead of time. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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, cut into pieces
• 8 sage leaves fresh is best
• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and fry, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the aromatics soften and color. Add the white wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until easily pierced with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until soft. Add salt and pepper, then set aside.

Using another small pot, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.