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When we cook, frequently simmer chicken and rabbit legs, as every step can be done in advance. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Accompany it with colcannon, but basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for extra guests – you’ll just need an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and sliced
• 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 chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your 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 place them in the hot oil and brown, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then remove the cooking fat.

Add the butter in the pan, then add the aromatics and bacon. Fry for five to 10 minutes, until the aromatics take on some colour. Deglaze with the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Season, then set aside.

Using another small pot, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.