🔗 Share this article

At our kitchen, regularly slow-cook chicken and rabbit legs, as all the preparation is completed in advance. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Pair it with colcannon, although steamed rice, simple boiled potatoes or roast carrots would also go great.

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

This can easily be scaled up for extra guests – all you need is 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 minced
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Season the turkey legs, then place them in the hot oil and fry, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a skewer.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for until softened, until tender. Add salt and pepper, then set aside.

In the meantime, in a pan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.