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When we cook, regularly slow-cook chicken and rabbit legs, since the entire process can be done ahead of time. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach for serving them. Serve with buttery potato and greens, although fluffy rice, boiled new potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

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 another neutral oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then add them to the pan and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat several minutes, until the aromatics soften and color. Pour in the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until easily pierced with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until tender. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the cooking liquid from the pan.