🔗 Share this article

In our culinary practice, regularly slow-cook poultry and game legs, since the entire process can be done ahead of time. For the festive season, I often employ on the holiday bird's legs – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, but steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

• 500g large floury potatoes like Russets, 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and fry, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for five to 10 minutes, until the shallots and bacon 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 partially submerged, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, put the potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until smooth, then add the cabbage and combine well. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.