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At our kitchen, we often simmer poultry and game legs, because the entire process can be done ahead of time. During the holidays, the same technique is perfect for turkey legs – this creates a delicious method for serving them. Serve with creamy mashed potatoes with cabbage, although fluffy rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for extra guests – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 sliced
• 5 slices streaky bacon, chopped
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then place them in the hot oil and brown, turning once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Pour in the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for until softened, until wilted. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until smooth, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the cooking liquid from the pan.