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In our culinary practice, frequently simmer drumsticks, as the entire process can be done beforehand. For the festive season, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Accompany it with creamy mashed potatoes with cabbage, but steamed rice, steamed baby potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up to feed more people – you’ll just need 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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until wilted. Add salt and pepper, 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. Puree the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.