🔗 Share this article

When we cook, regularly simmer drumsticks, since all the preparation can be done ahead of time. For the festive season, the same technique is perfect for turkey legs – this creates a delicious method to enjoy them. Serve with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or roast carrots would also go great.

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

This can easily be scaled up for extra guests – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a skewer.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10-15 minutes, until tender. Season, then set aside.

In a third saucepan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, dish up with the creamy potato side and the vegetables and juices from the pan.