🔗 Share this article

In our culinary practice, frequently simmer poultry and game legs, since every step can be done ahead of time. For the festive season, I often employ for turkey legs – it offers a superb approach to enjoy them. Pair it with buttery potato and greens, though steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions to feed more people – you’ll just need a larger pan.

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 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 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. Heat two tablespoons of sunflower oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until tender. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then add the cabbage and stir it through. Season again to taste, 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.