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When we cook, frequently slow-cook drumsticks, since every step is completed beforehand. For the festive season, this method works wonderfully for turkey legs – this creates a delicious method to enjoy them. Serve with colcannon, though fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled to feed more people – all you need is an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 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. Heat two tablespoons of neutral oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and roast 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 large saucepan of water and cook for until tender, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm.

Using another small pot, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, dish up with the colcannon and the cooking liquid from the pan.