🔗 Share this article

In our culinary practice, frequently slow-cook chicken and rabbit legs, since all the preparation is completed beforehand. For the festive season, I often employ on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with colcannon, though basmati rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for a larger gathering – all you need is an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Season the turkey legs, then lay them in the pan and brown, flipping once, until golden brown on both sides. Take the turkey out to a plate, then remove the fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for until fragrant, until the shallots and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the colcannon and the cooking liquid from the pan.