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In our culinary practice, we often slow-cook drumsticks, as every step is completed ahead of time. For Christmas, I often employ on the holiday bird's legs – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, although steamed rice, simple boiled potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and sliced
• 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 Colcannon:

• 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then remove the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, 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 can bend in half with ease.

Key Point: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for until tender, until tender when pricked with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

In a third saucepan, heat the milk gently and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.