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In our culinary practice, frequently slow-cook poultry and game legs, because every step is finished ahead of time. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Serve with colcannon, but fluffy rice, steamed baby potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

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

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 finely chopped
• 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 Colcannon:

• 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the onions and bacon soften and color. Pour in the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until wilted. Season, then set aside.

In the meantime, in a pan, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.