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When we cook, we often braise drumsticks, as the entire process is finished in advance. For the festive season, I often employ with turkey drumsticks – this creates a delicious method for serving them. Accompany it with buttery potato and greens, although basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 quartered
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and stir it through. Season again to taste, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the vegetables and juices from the pan.