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At our kitchen, we often braise poultry and game legs, as every step can be done beforehand. For Christmas, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Serve with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions to feed more people – 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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 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 large, deep cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the aromatics soften and color. Pour in the wine, then lay the turkey 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. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, 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 a couple of minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10-15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.