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
Turkey legs are one of the most iconic festival foods you’ll find at fairs across America. With their massive size, temptingly smokey aroma and juicy, tender meat, it’s no wonder they have become a beloved treat for fairgoers of all ages. But what exactly are these giant turkey legs, and why are they so popular at fairs? Let’s find out!
A Brief History of Turkey Legs at Fairs
The tradition of turkey legs at fairs and festivals has its roots in medieval Europe. Huge roasted meats like legs of lamb, beef and turkey were common sights at feasts and fairs in medieval times. Over the centuries, turkey legs became especially associated with festivals and fairs, until they were a ubiquitous treat by the modern era.
In America, turkey legs surged in popularity in the 1960s and 70s at Renaissance fairs, which aimed to recreate medieval festivals. They became a signature dish that added to the old-world ambiance. From Renaissance fairs, their popularity spread to state and county fairs, theme parks like Disneyland, and anyplace where indulgent fair food is sold.
What Makes Fair Turkey Legs Different?
Fair turkey legs have some key differences from the typical turkey legs you buy at the grocery store:
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Size – Fair turkey legs are massive, weighing around 2 pounds each Their sheer size is part of the appeal
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Preparation – The legs are cured, smoked and slow-cooked, which gives them their signature flavor, aroma, color and texture.
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Flavor – The curing and smoking processes impart a delicious smoky, salty, slightly spicy flavor.
So what exactly goes into making these festival favorites? Here’s a look at the process:
How Turkey Legs are Prepared for Fairs
Curing – The legs are soaked in a saltwater brine which penetrates the meat to enhance juiciness and seasoning. Curing salts like sodium nitrite are often added for flavor, color and preservation.
Smoking – After curing, the legs are smoked over low heat for hours. This infuses them with delicious smoky flavor.
Cooking – Finally, the smoked legs are roasted or baked until piping hot and ready to eat. The high heat crisps the skin.
Seasoning – A spice rub containing garlic, pepper, paprika and other herbs and spices is typically applied before or after cooking.
This lengthy process results in turkey legs with irresistibly tender and moist meat that pulls easily off the bone. The spices, smoke and crisp skin add layers of flavor that make them truly special.
Why Do Smoked Turkey Legs Look Like Ham?
You’re not imagining things – smoked turkey legs do bear a striking resemblance to ham in both appearance and flavor. There are good reasons for this:
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Pink Color – Curing salts like sodium nitrite react with proteins in turkey meat, resulting in a pink “smoke ring” just like ham.
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Dense Texture – Curing dissolves muscle proteins, allowing the meat to retain moisture during smoking so it stays supple and dense.
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Smoky Flavor – Smoke reactions impart nuanced flavor like ham.
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Spicing – Turkeys legs are often seasoned with a spice mix similar to ham.
So while turkey legs are 100% poultry and not ham, the curing and smoking process gives them characteristic ham-like qualities that add to their unique appeal.
Why Are Smoked Turkey Legs So Popular?
There are several reasons why smoked turkey legs have an enduring popularity at fairs:
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Their massive size and Fred Flinstone-club shape makes them fun and novel to eat.
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They satisfy meat cravings thanks to their hearty, succulent meat.
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The seasoning and smoking adds indulgent, craveable flavors.
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They provide a substantial meal-in-one-hand that’s easy to eat while strolling.
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As a seasonal rather than everyday food, they feel special.
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They evoke fond memories of fairs and festivals.
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Kids and adults alike love them!
On top of all this, their distinctive appearance, aroma and flavor makes them one of the most iconic festival foods. A fair just wouldn’t seem complete without turkey legs!
Nutrition & Safety Tips
While delicious, jumbo smoked turkey legs are certainly an indulgent, calorie-dense food. A typical 2 pound leg may contain around 1000 calories and upwards of 50 grams of fat. As an occasional fair treat they’re fine, but they shouldn’t be an everyday meal.
Food safety is also important with any meat product. Be sure to get your turkey leg from a reputable vendor, and eat it while it’s piping hot. Leftovers should be refrigerated promptly. Reheating to 165°F kills any bacteria.
Other Ways to Enjoy Turkey Legs
You don’t have to wait for fair season to enjoy tasty turkey legs. Here are some ideas:
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Find a local smokehouse restaurant that serves smoked turkey legs. Some may offer them year-round.
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Make your own oven-roasted or grilled turkey legs at home. Brine and spice them for extra flavor.
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Use leftover smoked turkey leg meat in dishes like sandwiches, soups, salads and casseroles.
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Slice and freeze smoked turkey meat to use later in recipes.
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Substitute turkey in ham recipes like sandwiches, omelets, or split pea soup.
Vegetarian Alternatives
For vegetarians or veggie-curious fairgoers, don’t despair! Many fairs now offer meatless versions of classic turkey legs:
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Jackfruit legs – Shredded jackfruit mimics pulled meat.
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Seitan legs – Seasoned wheat gluten imitates meaty texture.
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Eggplant or mushroom legs – Grilled and sauced for a meaty bite.
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Carrot or celery legs – Fun veggie shape to gnaw on.
So go ahead and join the turkey leg frenzy at your next fair or festival. Just be prepared for some very happy taste buds and maybe some very messy fingers! With their iconic status, rich smoky flavor and fun-to-eat size, turkey legs are a treat you won’t forget.
Despite what you may think, turkey legs aren’t keto
Keto is a wildly popular diet that has garnered global attention in recent years, thanks to a slew of celebrities and major brands hopping on board. Essentially, it is a super low-carb diet that relies on healthy, high-quality proteins and fats to fuel the body, not sugar and complex carbohydrates. On paper, a turkey leg should — in theory— fall under the guidelines. Sorry to say, keto dieters, put down the turkey leg immediately. Advertisement
Smoked meat is inherently a-okay on the diet, but its the popular preparation of the turkey leg that makes this one a big, fat no-no. According to a Reddit thread that deep dives into the recipe in question, the brine used in many popular preparations, including theme parks, has brown sugar in it. Brown sugar is without a doubt not okay on the keto diet. We were able to track down a copycat recipe for Disneys turkey leg, and that confirmed our suspicions as over 1 tablespoon of dark brown sugar was used in the brine.
Disney parks sell millions each and every year
Theme parks seem like the perfect locale to be ingesting something that contains 1,093 calories, 15 grams of saturated fat, 54 grams of fat, and over 5,000 milligrams of sodium. How else would you replenish the body after the thousands of steps you are putting in each day during your vacation? According to Delish, great minds think alike, and more than two million turkey legs are sold each year at Disney Worlds four theme parks and Disneylands two theme parks. Advertisement
If you do the math, that is a staggering amount of calories that could be attributed back to the concession stand favorite. The secret behind its success? Disney actually does things a little differently than your standard smoked turkey. Similar to a wet cured ham, the turkey legs served at Disney Parks are injected with a special curing solution containing salt and sugar before they are smoked. This accounts for that pink color you may have noticed and a similar flavor profile to ham. Walt Disney would be oh so proud.
How the turkey legs are made at the State Fair
FAQ
What kind of meat is a turkey leg at a fair?
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.
Why are turkey legs at the fair so big?
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Male turkeys are larger:The primary reason for the large size is that fair vendors use turkey legs from male turkeys, which are considerably bigger than female turkey legs.
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Special orders:Fair food vendors often place special orders for large turkey legs to meet the expectation of a substantial, “fair-style” portion.
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Visual appeal:The large size of the turkey legs contributes to their visual appeal and attracts customers at fairs.
What is a turkey leg made of?
- A turkey leg is a bone-in, skin-on cut of meat that’s part of the dark meat of the turkey.
- Turkey legs are less expensive than white meat turkey breast.
- Turkey legs can be prepared by roasting, grilling, slow-cooking, or braising.
- Smoked turkey legs are cured with salt, spices, and nitrates, which gives them their pinkish color and distinct taste.
- The curing process for smoked turkey is similar to the process used for making ham.
- Turkey legs are tough because they contain many bones and tendons.
Why are turkey legs at the fair pink?
“I don’t know about future food carts, but turkey legs have pink meat because of the six-hour smoking process. It flavors the legs and keeps the inside meat pink and moist. Just ask Marc Summers of Food Network’s Unwrapped: Walt Disney World.”