Christmas Centerpiece Effortless: An Braised Turkey Legs Recipe with Colcannon

When we cook, regularly braise drumsticks, because all the preparation is completed ahead of time. For Christmas, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with colcannon, but basmati rice, steamed baby potatoes or roast carrots make fine alternatives.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – simply require a bigger pot.

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 quartered
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• 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 large, deep pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for until softened, until wilted. Add salt and pepper, then keep warm.

Using another small pot, 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 creamy liquid until lump-free, then incorporate the greens and combine well. Season again to taste, and hold over low heat before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.