🔗 Share this article

In our culinary practice, we often braise chicken and rabbit legs, since every step can be done beforehand. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, but basmati rice, simple boiled potatoes or roast carrots would also go great.

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

The recipe is easily doubled for a larger gathering – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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, chopped
• 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the aromatics begin to brown. Pour in the wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10-15 minutes, until soft. Season, then keep warm.

In a third saucepan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.