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When we cook, regularly slow-cook drumsticks, because the entire process can be done ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, although basmati rice, steamed baby potatoes or roast carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, 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 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 fresh is best
• 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, finely chopped
• 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 lay them in the pan and sear, flipping once, until golden brown on both sides. Remove the legs to a plate, then remove the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until soft when tested with a fork.

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

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.