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When we cook, frequently braise drumsticks, because all the preparation is finished beforehand. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to eat them. Serve with buttery potato and greens, although basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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 minced
• 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. Add a generous splash of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the shallots and bacon 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 partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.