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When we cook, regularly slow-cook poultry and game legs, since all the preparation is completed beforehand. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach for serving them. Pair it with buttery potato and greens, though fluffy rice, simple boiled potatoes or roast carrots are also excellent.

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

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 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, 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 Potato Side:

• 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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, turning once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the shallots and bacon begin to brown. Deglaze with the 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 mustard and creme fraiche. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, place the potato chunks in a pan of boiling water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for until softened, until wilted. Season, then keep warm.

In a third saucepan, warm the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, serve with the creamy potato side and the cooking liquid from the pan.