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When we cook, frequently simmer poultry and game legs, as the entire process can be done in advance. For Christmas, the same technique is perfect with turkey drumsticks – it’s a lovely way to eat them. Pair it with colcannon, though fluffy rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until golden brown on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the aromatics begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until tender. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.