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At our kitchen, frequently simmer drumsticks, since the entire process can be done in advance. For the festive season, this method works wonderfully for turkey legs – it offers a superb approach for serving them. Pair it with colcannon, but steamed rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

This can easily be scaled up for a larger gathering – all you need is 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 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

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

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until tender. Add salt and pepper, then remove from the heat.

In a third saucepan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the creamy liquid until creamy, then add the cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

After the hour is up, dish up with the colcannon and the aromatics and rich sauce from the pan.