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In our culinary practice, regularly braise drumsticks, as every step is finished beforehand. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Serve with buttery potato and greens, but basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for extra guests – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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 Mashed Potatoes with Cabbage:

• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the aromatics begin to brown. Deglaze with the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10-15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, warm the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until creamy, then incorporate the greens and mix it in thoroughly. Season again to taste, and keep warm before serving.

Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.