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When we cook, we often simmer drumsticks, as the entire process is finished in advance. For the festive season, this method works wonderfully on the holiday bird's legs – it offers a superb approach for serving them. Pair it with colcannon, although fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

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

You can readily increase the portions to feed more people – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and brown, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard 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 onions and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a fork.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10-15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until creamy, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.