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When we cook, we often simmer drumsticks, because the entire process is finished in advance. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method for serving them. Accompany it with buttery potato and greens, though fluffy rice, boiled new potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then lay them in the pan and fry, flipping once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon soften and color. Deglaze with the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Add salt and pepper, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and stir it through. Season again to taste, and keep warm before serving.

After the hour is up, serve with the creamy potato side and the cooking liquid from the pan.