There aren’t many foods that divide people as much as turkey legs; you either love them or hate them. On one extreme of the spectrum, its devoted fans can’t get enough of the portable, heavily salted food that comes in large portions. However, those who despise it are skilled at disparaging it, pointing out its enormous, frequently hideous appearance as well as the incredible quantities of fat, calories, and who knows what else you’re consuming in one sitting. Haters gonna hate, right?.
The image of one has probably been ingrained in your memory for eternity, regardless of whether you have attempted one or were just a bystander. You just cant unsee the thing. The turkey leg has its place in many amusement parks, county fairs, and festivals across the country. Every year on National Turkey Lovers Day, its ardent supporters gather to celebrate the product (well, all turkey products really). On paper, it’s a snack made primarily of protein from the aforementioned animal, or a meal because, let’s be honest, it’s huge. So why does the bird receive so much heat? Come along on this fattening, enjoyable, and fair adventure with us! This is the untold truth of the turkey leg.
Ah the Renaissance Festival. A land of merriment revelry, and, of course, the legendary turkey legs. These colossal drumsticks, dripping with savory sauce and boasting a smoky aroma, are a quintessential part of the festival experience. But what if you could recreate that magic in your own kitchen?
This guide takes you on a culinary journey, providing you with the secrets to crafting your own Renaissance Festival-worthy turkey legs. From the perfect marinade to the ideal cooking method we’ll cover everything you need to know to impress your guests and transport them to a realm of medieval delights.
The Ingredients: Gathering the Essentials
Before embarking on your culinary adventure, ensure you have the following ingredients at hand:
- 4 turkey legs (small to medium size): Choose legs with a good amount of meat on them.
- 4 tablespoons barbecue seasoning (chicken blend): Opt for a blend that complements your taste preferences.
- 1/2 cup distilled white vinegar: This adds a tangy touch to the marinade.
- 3 cups water: This helps dilute the vinegar and creates a balanced marinade.
- 2 tablespoons barbecue sauce: Select a sauce that aligns with your desired flavor profile.
- Optional:
- Montreal Chicken Spice Grill Mates: This adds a unique and flavorful touch to the seasoning.
- Mesquite Grilling Sauce Grill Mates: If you prefer a smoky flavor, this sauce is a great choice.
- Smoker: If you have access to a smoker, it will enhance the smoky flavor of the turkey legs.
- Wood chips: If you don’t have a smoker, adding wood chips to your grill can still achieve a smoky effect.
The Recipe: A Step-by-Step Guide
1. Marinate the Turkey Legs:
Pat the turkey legs dry with paper towels. If desired, remove the skin to reduce fat and cholesterol. In a large bowl or zip-lock bag, combine 3 tablespoons of the barbecue seasoning, 1/2 cup of vinegar, and 3 cups of water. Add the turkey legs and ensure they are fully submerged in the marinade. Refrigerate for at least 6 hours, flipping the legs halfway through.
2. Preheat and Prepare:
Preheat your oven to 350°F. If using a smoker, prepare it according to the manufacturer’s instructions. If grilling, preheat your grill to medium heat and add wood chips if desired.
3. Bake and Baste:
Remove the turkey legs from the marinade, discarding the liquid. Lightly salt the legs and sprinkle with the remaining 1 tablespoon of barbecue seasoning. If using the oven, place the legs in a baking dish, cover with aluminum foil, and bake for 40 minutes, flipping them over at the 20-minute mark. If using a smoker, place the legs on the smoker rack and cook for 1-2 hours, or until the internal temperature reaches 165°F.
4. Grill and Glaze:
Transfer the turkey legs to the grill and cook for an additional 7 minutes. Brush them generously with barbecue sauce, turning them over to coat both sides. Continue grilling for another 7 minutes, or until the sauce is caramelized and the legs are nicely browned.
5. Serve and Savor:
Remove the turkey legs from the grill and let them rest for a few minutes before serving. Pair them with your favorite sides, such as roasted vegetables, mashed potatoes, or corn on the cob.
Tips and Variations: Taking Your Turkey Legs to the Next Level
- Spice It Up: For a kick of heat, add a pinch of cayenne pepper or chili flakes to the marinade.
- Sweet and Smoky: If you prefer a sweeter flavor, use a brown sugar-based barbecue sauce.
- Go Vegetarian: Substitute the turkey legs with large portobello mushroom caps for a meatless option.
- Get Creative with Sides: Try pairing your turkey legs with coleslaw, potato salad, or baked beans for a classic festival experience.
- Make It a Feast: Double or triple the recipe to feed a crowd and enjoy a medieval-themed feast with your friends and family.
With this guide, you can now recreate the iconic Renaissance Festival turkey legs in your own kitchen. So, gather your ingredients, channel your inner chef, and prepare to embark on a culinary adventure that will transport you to a realm of medieval delights.
No, it’s not emu, no matter what the internet will have you believe
There are many ways to metaphorically break the internet — whether it is another wedding from Kim K or the latest dance crazy thats an ode to Applebees. The internet was sent into a tizzy when claims surfaced that the turkey leg was actually an emu leg. Ew, What? In an appearance on “Conan,” Zachary Levi claimed his sources at Disney parks — also known as cast members — shared with him that the turkey legs are actually emu. Conan immediately disputed him but Levi carried on with the bold, and downright outrageous claim … and now the man is forever known as a beloved actor and conspiracy theorist.
He wasnt the first (and likely will not be the last) to cry out such horrors. In 2010, Theme Park Insider also claimed it was emu but was quickly quieted by their commentators. Things went so far as an executive chef at Walt Disney World going on record with The Orlando Sentinel in 2012 to once and for all debunk all such rumors.
They say dont believe everything you read . In case you’re still inquiring, celebrity chef Andrew Zimmern claims that emu has a metallic taste and tastes more like beef than turkey.
Interested in celebrating your love of turkey legs with merchandise? You’re in luck
Fanatical carnivores rejoice! The loyal following of the turkey leg has spawned a slew of poultry themed merchandise and it is of no surprise that the Disney corporation was the first to get in on this money grabbing gimmick. It all started in 2010 when they began selling playful merchandise — including hats, pins, and t-shirts — that featured a cartoon-like of the snack along with the slogan “Nice & Juicy.” Want to envelop your car in the heavenly aromas of smoked fat and sodium? They even went as far as selling turkey leg air fresheners. Too far? We think not.
This inspired many other fashionistas to hop on board. All over Etsy and other small business-forward sites you can find the good stuff emblazoned on a shirt — including “I am just here for the turkey legs” and a delightful spin on a workout shirt saying “Its leg day.”
Festival-Style Smoked Turkey Legs
FAQ
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