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In our culinary practice, frequently slow-cook drumsticks, since the entire process is completed ahead of time. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Pair it with buttery potato and greens, although steamed rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – all you need is an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 chopped
• 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 lay them in the pan and fry, turning once, until golden brown on both sides. Take the turkey out to a plate, then remove the fat.

Add the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the aromatics begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a fork.

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, mixing from time to time, for until softened, until soft. Season, then keep warm.

In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.