bohemianwanderer – Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm-wide, 7cm-high cast-iron pan or similar. Season two bone-in turkey legs with salt and black pepper. Fry the legs in the hot oil, turning once, until golden on both sides. Transfer the turkey to a plate, and pour out any excess fat from the pan.
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Add one tablespoon of butter, five finely chopped garlic cloves, two halved shallots, five diced slices of streaky bacon, and eight sage leaves to the pan. Cook over medium-high heat for five to ten minutes until the shallots and bacon turn golden. Pour in 70ml of white wine, then place the turkey legs on top of the vegetables. Add 60-100ml of chicken stock to cover the turkey halfway. Carefully stir in half a tablespoon of Dijon mustard and one tablespoon of crème fraîche.
Cover the pan with foil and roast in the oven for one hour, or until the turkey legs bend easily at the joint. The cooking liquid and vegetables will create a rich, flavorful sauce. Check occasionally to ensure the turkey remains partially submerged in the sauce, adding extra stock if necessary. Once cooked, remove from the oven and let the turkey rest for a few minutes before serving. This slow roasting process ensures tender, juicy meat infused with garlic, sage, and bacon flavors.
Preparing Creamy Colcannon to Serve with Turkey
While the turkey roasts, prepare the colcannon. Peel and cut 500g of large floury potatoes into chunks. Place them in boiling water and cook for 20 minutes, until easily pierced with a knife. In a separate pan, melt two tablespoons of butter over low heat. Add two diced garlic cloves and cook for two minutes, stirring continuously. Add half a thinly sliced savoy cabbage and cook on low heat for 10-15 minutes until softened. Season with salt and black pepper, then set aside.
In a small saucepan, warm 100ml of milk with the remaining butter. Drain the cooked potatoes and return them to their pan. Mash the potatoes with the warm milk and butter until smooth. Fold in the cooked cabbage and garlic mixture, stirring gently to combine. Adjust seasoning to taste, keeping the colcannon warm until serving.
Serve the tender turkey legs alongside the creamy colcannon, spooning over the pan juices and vegetables. This dish delivers a comforting, flavorful meal that combines savory turkey, aromatic vegetables, and buttery, garlicky potatoes. Ideal for a weekend dinner or festive occasion, the recipe highlights traditional flavors with modern cooking techniques, creating a satisfying and memorable experience for two people.
