🔗 Share this article

At our kitchen, frequently simmer chicken and rabbit legs, as the entire process can be done beforehand. For the festive season, the same technique is perfect for turkey legs – it’s a lovely way to eat them. Serve with colcannon, though basmati rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 minced
• 2 shallots, peeled and sliced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep pan. Liberally salt and pepper the drumsticks, then add them to the pan and brown, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the onions and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then keep warm.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, dish up with the creamy potato side and the vegetables and juices from the pan.