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At our kitchen, regularly slow-cook chicken and rabbit legs, because every step can be done ahead of time. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, though steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – simply require 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 halved
• 5 slices streaky bacon, diced
• 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 Potato Side:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep cast-iron frying pan. Season the turkey legs, then place them in the hot oil and fry, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until tender. Season, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.