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When we cook, regularly braise drumsticks, because the entire process is finished beforehand. For the festive season, this method works wonderfully on the holiday bird's legs – it’s a lovely way to enjoy them. Serve with buttery potato and greens, although basmati rice, simple boiled potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions 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 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 preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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 minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the 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 nicely coloured on both sides. Take the turkey out to a plate, then remove the excess oil.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the aromatics take on some colour. Deglaze with the wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for until softened, until wilted. Season, then keep warm.

In the meantime, in a pan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.