🔗 Share this article

In our culinary practice, we often simmer chicken and rabbit legs, as all the preparation can be done beforehand. For Christmas, the same technique is perfect for turkey legs – this creates a delicious method for serving them. Pair it with colcannon, but basmati rice, boiled new potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up for extra guests – simply require a bigger pot.

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 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the excess oil.

Add the butter in the pan, and then incorporate the aromatics and bacon. Fry for several minutes, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until tender. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, combine the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

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