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At our kitchen, we often simmer poultry and game legs, as every step can be done ahead of time. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with buttery potato and greens, but fluffy rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – you’ll just need a bigger pot.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 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 diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for until tender, until easily pierced with a fork.

In another saucepan, warm a portion of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, combine the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until creamy, then incorporate the greens and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.