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At our kitchen, frequently simmer poultry and game legs, because the entire process is finished beforehand. For the festive season, I often employ for turkey legs – this creates a delicious method to eat them. Serve with colcannon, though steamed rice, boiled new potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions 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 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 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Add the white 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 mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until wilted. Adjust the seasoning, then remove from the heat.

In a third saucepan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

After the hour is up, serve with the creamy potato side and the vegetables and juices from the pan.