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When we cook, we often simmer drumsticks, because every step is finished ahead of time. For Christmas, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or roast carrots would also go great.

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

This can easily be scaled up for extra guests – simply require 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 sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until golden brown on both sides. Take the turkey out to a plate, then remove the fat.

Melt the butter in the pan, then add the aromatics and bacon. Fry for until fragrant, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, then remove from the heat.

In a third saucepan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash 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 keep warm before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.