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When we cook, we often slow-cook chicken and rabbit legs, because the entire process is finished in advance. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, but basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then lay them in the pan and sear, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until soft when tested with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until tender. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until creamy, then add the cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the cooking liquid from the pan.