Few food items are as polarizing as the turkey leg — it is a true “love it” or “hate it” situation. On one end of the spectrum, its beloved admirers cant get enough of the generously portioned, sodium-laced, portable food. On the other hand, its haters really know how to hate — knocking its large, often grotesque appearance and the astonishing amounts of calories, fat, and God knows what else youre ingesting in one seating. Haters gonna hate, right? Advertisement
Whether you have tried one or been an innocent bystander, the sight of a turkey leg has likely been burned into your mind forever. You just cant unsee the thing. The turkey leg has its place in many amusement parks, county fairs, and festivals across the country. Theres even a holiday dedicated to it (okay, all turkey products really) each year when its faithful admirers rally together for National Turkey Lovers Day. On paper, it is a snack — or meal (because, lets be honest, its huge) — comprised mostly of protein from the aforementioned animal. So, why does the bird get so much heat? Join us on this brine-filled adventure of fat, fun, and fairs. This is the untold truth of the turkey leg. Advertisement
The giant turkey leg is one of the most iconic foods you’ll find at any Renaissance fair. As soon as you step through the gates into the realm of lords and ladies, jesters and jousters, you’ll likely see turkey legs being enthusiastically devoured everywhere you look. These mouthwatering meaty treats have become a quintessential part of the Renaissance fair experience.
A Long History as a Fairground Favorite
Turkey legs have been a fairground food favorite for a very long time. Their popularity really took off thanks to their presence at the original Renaissance Pleasure Faire in California in the 1960s. The organizers wanted to recreate the kind of hearty, rustic fare that would have been eaten at medieval fairs and festivals. Giant turkey legs, often served on wooden sticks or bones, perfectly embodied that spirit.
The colossal size and primal enjoyment of tearing into a turkey leg with your hands made it a hit. Fairgoers could easily carry them while walking around exploring the festival. The trend quickly spread to Renaissance fairs across the country cementing turkey legs as a classic must-have treat.
Why the Unique Taste?
If you’ve sunk your teeth into one of these turkey legs you know they don’t really taste like your average roasted turkey. The skin is crispy and browned, the meat smoky and salty, with a distinct pink hue. So why do Renaissance fair turkey legs have such a different flavor?
The answer lies in how they are prepared. The legs are soaked in a wet brine or cure before cooking, similar to how a ham is made. This seasoned soak infuses the meat with flavor, keeps it juicy, and gives it a dense texture. Many brines also contain sodium nitrite, which further firms the meat and produces that recognizable pink color.
After brining, the legs are smoked to add even more flavor. The smoking helps form a tasty, charred bark on the skin. It also generates unique smoky notes that penetrate the meat.
So while the curing and smoking make the legs taste “hammy,” they are absolutely still made of turkey! The preparation just gives them a uniquely delicious flavor.
Cooking Your Own Fair-Style Turkey Legs
You can absolutely recreate the magical Renaissance fair turkey leg experience at home with the right techniques. Here’s what you need to do:
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Brine the legs for at least 6-12 hours in a mixture of water, salt, spices, and something acidic like vinegar. This seasons the meat and ensures juiciness.
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Coat the legs with a flavorful dry rub full of spices like brown sugar, chili powder, paprika, and garlic. This creates that signature turkey leg flavor.
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Smoke the legs to get that irresistible smoky taste. Use a smoker if you have one, or approximate smoke on a grill.
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Finish cooking over indirect grill heat or in the oven until completely cooked through and browned.
With the right prep and cooking method, you can achieve amazing fair-style turkey legs at home. It takes some effort, but it’s so worth it for this unique edible experience!
Serving Suggestions for an Authentic Renaissance Affair
Once you’ve gone to the trouble of making these beauties, go all-out when serving them! Some ideas:
- Serve on sturdy wooden skewers or bones for handles
- Offer bread bowls for dipping sauce
- Provide plastic gauntlets or gloves for eating
- Arrange on a “banquet” table with other Renaissance foods
- Present on platters with decorative scrollwork
Don Renaissance fair costumes as you feast! Your guests will feel transported back to a lively festival, without leaving your dining room.
A Meatless Alternative
For vegetarian and vegan festival-goers, meatless turkey leg options are also available. Some fairs offer huge seitan or jackfruit legs that remarkably mimic the look and taste.
You can also make “turkey” legs from portobello mushrooms or eggplant at home. Simply prepare them the same way – brine, coat in spices, smoke for flavor, and grill until done. They make a convincingly “meaty” plant-based alternative.
An Iconic Edible Experience
Whether you love them or hate them, giant turkey legs have become intrinsically tied to the Renaissance fair experience. They perfectly embody the classic festival spirit – big, bold, messy fun!
While the curing and smoking process gives them their unique flavor, you can recreate that irresistible taste at home. Get ready for a hands-on eating experience that will satisfy your cravings and delight your guests!
But, just what are turkey legs?
We give thanks each year on the third Thursday in November and relish in the copious amounts of turkey we are blessed to consume. While your average holiday turkey is fairly straightforward, things get a little confusing when it comes to turkey legs. We got you as were here to decipher and decode exactly what is our favorite fair food (boy, thats almost as much of a mouth full as eating one.). Advertisement
These beefy boys actually come from male turkeys being that their legs are much larger than those of the female. On the contrary, that turkey youre throwing in the oven on Thanksgiving is likely going to be female. Males are generally used for more commercial efforts including deli meats. According to The Spruce Eats, the leg is comprised of the turkey from the thigh to the meat below the knee. It is made up of generally thigh and drumstick and being that it is dark meat, it is much less expensive than white turkey breast. There are many ways to cook them, including smoked, grilled, and roasted, but they usually arrive at your favorite theme park or fair smoked until cooked all the way through and are then roasted on-site before being served. Advertisement
An Ohio Renaissance Festival claims it sells the largest
Each summer, costume-clad hopefuls descend upon Waynesville, Ohio, for the annual Renaissance festival, and for two months thousands celebrate when Queen Elizabeth I reigned supreme with jousting matches and other forms of debauchery. The ultimate transcendent way to channel days of yore? Walking around with a 2-pound hunk of meat. According to Dayton Daily News, the Ohio Renaissance Festival may be home to the largest turkey legs out of any such festival of its kind in the United States. Advertisement
The festivals food and beverage director, Chris Cavender, claims he wont even entertain the thought of anything under 2 pounds when sourcing for the event. One-pound legs are pretty standard at festivals and theme parks across the country, but Ohio nearly doubles that size. The festival gets around 70,000 pounds of turkey each year, accounting for nearly 35,000 turkey legs. A nearby farm is tasked with the challenge each and every year of selecting the biggest birds. Theyve since gotten in a bit of heat with People for the Ethical Treatment of Animals who even went as far as installing a billboard near the festival urging people to choose something other than the turkey legs when visiting. Advertisement
Renaissance Festival Smoked Turkey Legs
FAQ
What is the turkey leg at the Renaissance Festival?
The turkey legs at the fair are turkey legs. The meat is first soaked in a curing solution, which adds flavor and keeps it juicy as it cooks. Then, the legs are smoked, which gives them their distinct color and taste.
Are Renaissance Festival turkey legs ham?
So while these turkey legs may look like ham, taste like ham, and even be prepared like ham, rest assured that they are in fact poultry.
Why are turkey legs associated with medieval times?
The origins of turkey leg popularity come mainly from renaissance fairs and medieval themed restaurants during the latter half of the 1900s. The performance oriented experiences wanted to come up with an archaic looking option that their revellers could tear into at a reasonable price.
Can you get a turkey leg at medieval times?
Paired with a giant smoked turkey leg that would make even the bravest knight’s mouth water! Come forth to our humble tavern and indulge in this royal feast.