🔗 Share this article

When we cook, regularly simmer chicken and rabbit legs, since all the preparation can be done beforehand. During the holidays, I often employ for turkey legs – it’s a lovely way for serving them. Serve with colcannon, although basmati rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions 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 diced
• 2 shallots, peeled and halved
• 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 Colcannon:

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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe skillet. Season the turkey legs, then lay them in the pan and brown, turning once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the shallots and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for until softened, until soft. Season, then remove from the heat.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until smooth, then add the cabbage and stir it through. Season again to taste, and keep warm before serving.

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