Roast turkey breast is often dry and overcooked, so why not give everyone a leg instead and serve it with a traditional Irish potato-and-cabbage side?
W
e often braise chicken and rabbit legs at Cafe Cecilia, because all the preparation and cooking can be done ahead of time, and it’s then just about heating them gently to serve. For Christmas, I often employ much the same process for turkey legs – it’s a lovely way to eat them. Serve with colcannon, although basmati rice, boiled new potatoes or roast carrots would also go great.
This can easily be scaled up to feed more people – you’ll just need a larger pan.
Prep 20 min
