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In our culinary practice, we often braise poultry and game legs, as all the preparation can be done in advance. For the festive season, the same technique is perfect on the holiday bird's legs – this creates a delicious method to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or roast carrots make fine alternatives.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

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

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then remove the fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Add the white wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a fork.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until wilted. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.