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At our kitchen, regularly braise drumsticks, since all the preparation can be done ahead of time. For the festive season, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, although basmati rice, boiled new potatoes or roast carrots are also excellent.

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

The recipe is easily doubled for extra guests – simply require 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 sliced
• 5 slices streaky bacon, diced
• 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 Potato Side:

• 500g large floury potatoes like Russets, 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and sear, turning once, until golden brown on both sides. Take the turkey out to a plate, then remove the fat.

Place the butter in the pan, then add the aromatics and bacon. Fry for five to 10 minutes, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

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

Using a separate skillet, warm a portion of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Adjust the seasoning, then set aside.

Using another small pot, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the creamy liquid until lump-free, then add the cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.