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At our kitchen, regularly braise drumsticks, since the entire process can be done in advance. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with creamy mashed potatoes with cabbage, but basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up 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 a mild cooking 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 like Sauvignon Blanc
• 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 minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and sear, turning once, until nicely coloured 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 aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a skewer.

In another saucepan, 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 gentle heat, stirring occasionally, for 10-15 minutes, until soft. Season, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the cooking liquid from the pan.