For many, the traditional roast turkey is a non-negotiable centrepiece of the Christmas dinner table. Yet, its tendency towards dryness and the stress of timing a whole bird to perfection can cast a shadow over the festivities. Now, a celebrated chef is championing a radical and delicious alternative that promises maximum flavour with minimal fuss.
A Chef's Alternative to the Traditional Roast
Max Rocha, the chef-owner of the acclaimed Café Cecilia in Hackney, London, has shared his innovative take on the Christmas main. He proposes ditching the classic roast crown or whole turkey in favour of slowly braised turkey legs. This method, he argues, guarantees succulent, falling-off-the-bone meat every single time, eliminating the perennial fear of serving a dry bird.
Rocha's complete festive dish pairs these rich, tender legs with a luxuriously buttery colcannon – a traditional Irish mash of potatoes and kale or cabbage. The recipe was published on 2 December 2025, offering home cooks a fresh blueprint for the 25th. His approach is deliberately straightforward, focusing on deep, comforting flavours rather than complex techniques, making it accessible for cooks of all levels during the busy holiday period.
The Recipe: Building Layers of Flavour
The process begins by browning the turkey legs to develop a golden, flavourful crust. They are then set aside while a soffritto of onion, carrot, celery, and garlic is softened in the same pot. A generous glug of white wine is added to deglaze, scraping up all the tasty browned bits from the bottom. The legs are returned to the pot, submerged in chicken stock, and left to braise gently for around two hours until incredibly tender.
While the turkey cooks, the colcannon is prepared. Floury potatoes are boiled and mashed with a significant amount of butter and warm milk. Simultaneously, kale is finely shredded and wilted down with yet more butter before being folded through the fluffy potato. The result is a vibrant, creamy, and indulgent side that perfectly complements the rich turkey.
The final masterstroke is the sauce. The braising liquid is reduced and finished with a knob of cold butter, creating a glossy, deeply savoury gravy that ties the whole dish together.
Why This Festive Switch-Up Works
Rocha's recipe addresses the common pitfalls of Christmas cooking head-on. Braising is a forgiving method; the extended cooking in liquid ensures moisture is locked in. Using legs, the dark meat, provides more fat and connective tissue, which translates to better flavour and a texture that remains juicy even after hours of cooking.
This dish also offers practical advantages. It can be largely prepared in advance, with the braising completed ahead of time and the components simply reheated on the day. This frees up vital oven space for roasting potatoes, parsnips, and other festive essentials. For those seeking a show-stopping Christmas main course that prioritises taste and ease over rigid tradition, Max Rocha's braised turkey legs and colcannon present a compelling and delicious new tradition in the making.
