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In our culinary practice, we often braise drumsticks, as the entire process can be done beforehand. During the holidays, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or roast carrots make fine alternatives.

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

This can easily be scaled up to feed more people – you’ll just need 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 halved
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Season the turkey legs, then add them to the pan and brown, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Pour in the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, put the potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until wilted. Add salt and pepper, then set aside.

In the meantime, in a pan, warm the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until creamy, then add the cabbage and stir it through. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.