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At our kitchen, frequently simmer drumsticks, because the entire process can be done beforehand. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way for serving them. Pair it with buttery potato and greens, but basmati rice, simple boiled potatoes or roast carrots would also go great.

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

You can readily increase the portions for extra guests – 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, chopped
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the 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 lay them in the pan and sear, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Add the white wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for about 60 minutes, 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 20 minutes, until easily pierced with a skewer.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a gentle heat, stirring occasionally, for until softened, until tender. Season, then set aside.

In the meantime, in a pan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, dish up with the creamy potato side and the vegetables and juices from the pan.