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In our culinary practice, we often braise chicken and rabbit legs, because all the preparation is finished ahead of time. For the festive season, the same technique is perfect on the holiday bird's legs – it offers a superb approach to eat them. Accompany it with colcannon, though basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

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

This can easily be scaled up for extra guests – you’ll just need 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 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 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the shallots and bacon begin to brown. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10-15 minutes, until soft. Season, then keep warm.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.