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In our culinary practice, we often braise drumsticks, as every step can be done ahead of time. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Serve with colcannon, though fluffy rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up to feed more people – you’ll just need 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, chopped
• 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 Colcannon:

• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until tender. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the cooking liquid from the pan.