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In our culinary practice, we often simmer drumsticks, as every step can be done beforehand. During the holidays, this method works wonderfully for turkey legs – this creates a delicious method to enjoy them. Serve with buttery potato and greens, although basmati rice, simple boiled potatoes or oven-roasted 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 – all you need is 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 quartered
• 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 Potato Side:

• 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, finely chopped
• 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 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then remove the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken 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 one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for until softened, until tender. Adjust the seasoning, 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. Mash the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.