🔗 Share this article Christmas Centerpiece Effortless: A Slow-Cooked Turkey Legs Recipe with Colcannon When we cook, regularly braise poultry and game legs, as the entire process is finished beforehand. For Christmas, I often employ on the holiday bird's legs – it offers a superb approach to eat them. Serve with colcannon, though steamed rice, simple boiled potatoes or caramelized carrots would also go great. Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon The recipe is easily doubled for extra guests – simply require a bigger pot. Prep 20 min Cook 1 hr 30 min Serves 2 For the Turkey: Sunflower oil or a mild cooking 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, 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 Potato Side: 500g large floury potatoes such as Maris Piper, 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 Cooking Instructions Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, flipping once, until golden brown on both sides. Transfer the legs to a plate, then remove the fat. Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease. Key Point: At the same time, 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, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until soft. Adjust the seasoning, then keep warm. Using another small pot, warm the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and combine well. Add final salt and pepper, and keep warm before serving. Once the turkey is cooked, plate alongside the colcannon and the cooking liquid from the pan.