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When we cook, frequently slow-cook drumsticks, as every step can be done ahead of time. For Christmas, the same technique is perfect with turkey drumsticks – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, but steamed rice, steamed baby potatoes or caramelized carrots are also excellent.

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

The recipe is easily doubled for extra guests – all you need is 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, chopped
• 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 minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the shallots and bacon take on some colour. Pour in the wine, then return the turkey on top of the vegetables. 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 roast for one hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, warm a portion of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until tender. Adjust the seasoning, then set aside.

In the meantime, in a pan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then incorporate the greens and mix it in thoroughly. Season again to taste, and reheat gently before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.