🔗 Share this article

In our culinary practice, regularly braise poultry and game legs, as every step is finished in advance. For Christmas, the same technique is perfect with turkey drumsticks – it’s a lovely way for serving them. Serve with buttery potato and greens, but steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – all you need is a larger pan.

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 quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 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 such as Maris Piper, 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are completely cooked through.

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

In another saucepan, warm a portion of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Season, then set aside.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until smooth, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.