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In our culinary practice, we often braise drumsticks, since every step is completed in advance. For Christmas, this method works wonderfully for turkey legs – it’s a lovely way for serving them. Pair it with buttery potato and greens, but basmati rice, steamed baby potatoes or roast carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – simply require a bigger pot.

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 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 Mashed Potatoes with Cabbage:

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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan 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 around 20 minutes, until tender when pricked with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Adjust the seasoning, then remove from the heat.

Using another small pot, combine the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

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