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In our culinary practice, frequently braise chicken and rabbit legs, since every step can be done beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with colcannon, though fluffy rice, boiled new potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up to feed more people – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 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 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then lay them in the pan and sear, flipping once, until golden brown 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 garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then whisk 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: While that's cooking, put the potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, tossing now and then, for until softened, until soft. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the warm milk and butter until creamy, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.