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At our kitchen, frequently slow-cook chicken and rabbit legs, as all the preparation is finished ahead of time. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Serve with colcannon, though steamed rice, steamed baby potatoes or caramelized carrots make fine alternatives.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – you’ll just need an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and quartered
• 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then remove the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the aromatics take on some colour. Deglaze with the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.