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In our culinary practice, frequently braise poultry and game legs, as all the preparation can be done in advance. During the holidays, this method works wonderfully for turkey legs – it offers a superb approach to enjoy them. Pair it with colcannon, but fluffy rice, simple boiled potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – you’ll just need a bigger pot.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• 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 sunflower oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and fry, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs are completely cooked through.

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

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10-15 minutes, until soft. Adjust the seasoning, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the aromatics and rich sauce from the pan.