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At our kitchen, regularly braise drumsticks, as the entire process is completed ahead of time. During the holidays, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Serve with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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, 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 Mashed Potatoes with Cabbage:

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and sear, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the aromatics take on some colour. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

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

In another saucepan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until tender. Season, then remove from the heat.

In a third saucepan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.