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In our culinary practice, regularly slow-cook drumsticks, because every step is finished ahead of time. During the holidays, the same technique is perfect with turkey drumsticks – it’s a lovely way to eat them. Pair it with buttery potato and greens, but fluffy rice, steamed baby potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

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

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 minced
• 2 shallots, peeled and halved
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the excess oil.

Melt the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

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