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In our culinary practice, regularly simmer drumsticks, as all the preparation is completed in advance. During the holidays, the same technique is perfect on the holiday bird's legs – it’s a lovely way to eat them. Accompany it with colcannon, though steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for extra guests – 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 sliced
• 5 slices streaky bacon, diced
• 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 diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the shallots and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, put the potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a sharp knife.

In another saucepan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10 to 15 minutes, until wilted. Add salt and pepper, then remove from the heat.

Using another small pot, warm the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until lump-free, then incorporate the greens and stir it through. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.