âSome people go to Disney for the magic, excitement, rides, characters, etc.,â Kevin W. of Elburn, Illinois, wrote on Yelp in December 2013. âI come for the turkey legs.â
He didnât stop there: âI swear, these turkey legs are stuffed with all the leftover magic and wonderment left in Disney World. They are amazing and the reason I can tolerate thousands of children kicking and screaming all around me with their worn down parents.â
Mere weeks later, The New York Times published a feature entitled âTurkey Legs Conquer Land of Mouse Ears,â which stated that sales of the âbulbous, chewy, piping hot drumsticks the size of Fred Flintstoneâs forearmâ had skyrocketed roughly 25 percent in three years. The clamor may have reached a fever pitch around 2013âthanks in no small part to the viral nature of social mediaâbut the smoky snack itself wasnât new. Nor did it originate on Mickey Mouseâs playground.
In May 1963, married couple Phyllis and Ron Patterson of Laurel Canyon, Los Angeles, organized the inaugural Renaissance Pleasure Faire at a North Hollywood childrenâs camp known as Haskellâs Rascals Ranch. Some 3000 revelers attended the two-day fête, which is widely considered the first modern Renaissance fair.
The Pattersons expanded the annual event over multiple weekends in subsequent years, and by the 1970s similar festivals were beginning to pop up all over the country. Donning your best doublet or puffy-sleeved gown to hobnob with jousters, jesters, and thespians was proving to be a surprisingly popular pastime. And with all that merrymaking, of course, came plenty of eating and drinking.
The handheld meat quickly became a mainstay of Ren fair fare, along with other old-timey offerings like mead and tarts. While the âwell, actuallyâ contingent might be inclined to argue that turkey legs in this context are a bit anachronistic, it really depends on what context youâre talking about.Â
That said, many fairs are much less concerned with period precision than with celebrating our collective portrait of medieval timesâwhich, considering the number of people who show up dressed as elves and wizards, is probably just as influenced by fantasy content as it is by anything we learned in school. And pointing out the historical inaccuracy of a personâs lunch seems a little irrelevant when youâre standing near someone cosplaying a centaur.
In any case, when Dave Jarrett came across a turkey leg at a fair in 1989, he didnât see an anachronismâhe saw an opportunity.
The giant juicy turkey leg is one of the most iconic foods you’ll find at any fair or carnival. But what exactly are these mammoth drumsticks, and how did they become a classic fairground treat? Let’s take a closer look at the history, preparation and popularity of turkey legs at fairs.
A Brief History of Turkey Legs at Fairs
Turkey legs have been associated with fairs and festivals for centuries. During medieval times in Europe, large roasted turkey legs were commonly served at feasts and tournaments. When fairs came to the US the tradition continued. Turkey legs were an impressive meat item that added to the indulgent atmosphere. Their popularity grew over generations until they became a quintessential fair food by the mid-1900s.
Making These Mega Drumsticks
The turkey legs sold at fairs today are massive compared to the ones you buy at the store. They come from male turkeys called toms, which are much larger than hens. Fair vendors seek out the biggest legs they can find to live up to the “giant” expectation.
To prep the legs, they are rubbed with a blend of seasonings like garlic, paprika and herbs then slow-roasted or smoked for hours until tender and infused with flavor. The smoke accentuates the sweet, savory flavor of the turkey.
Why the Ham-Like Flavor?
Many people are surprised by the smoky, salty, ham-like flavor of fair turkey legs. This is because the legs are cured and smoked much like a traditional country ham before roasting. The curing and smoking process both preserves the meat and gives it that distinctive flavor.
Why are Turkey Legs Such a Hit?
There are several reasons these dinosaur-sized drumsticks have become a fair staple:
- Their impressive size and novelty factor
- Sweet smoked flavor that can’t be replicated at home
- Portable, easy to eat with your hands
- Nostalgic food that sparks happy memories
- Adds to the indulgent, carnival atmosphere
Kids and adults alike love tearing into these meaty legs!
Nutrition Facts to Know
With around 1,000 calories each, turkey legs are far from health food. But their protein and flavor make them an indulgent treat. Just don’t eat a whole one in one sitting! They’re great for sharing.
Tips for Eating Turkey Legs
There’s no wrong way to eat a giant turkey leg! Many hold it by the bone and nibble off the meat. Others use a fork and knife. Go bold and use your hands to get the full experience. Have plenty of napkins on hand.
Are Turkey Legs at Every Fair?
While not universal, turkey legs are served at most state fairs, theme parks like Disney, and Renaissance fairs. If you don’t see a turkey leg stand, try asking a food vendor if they sell them. Chances are good you’ll be able to track one down.
Can You Get Them Year-Round?
Turkey legs are generally thought of as fair food, But some specialty meat shops and restaurants sell them year-round or seasonally, You may be able to find turkey legs at holiday events too But they are easiest to find during peak fair season
Cooking Fair-Style Turkey Legs at Home
You can recreate the magic of fair turkey legs at home! Search for recipes that include curing and smoking before roasting. Deeply seasoning the legs and cooking low and slow results in similar flavors. Use an outdoor smoker or oven with smoke packets.
Eating Leftovers
Extra turkey legs will keep in the fridge 3-4 days. Reheat thoroughly in the oven until piping hot. They also freeze well for several months. Simply thaw in the fridge before reheating.
Next time you visit a fair, keep an eye out for the tell-tale turkey leg stands wafting smoky, savory scents. Grab a brawny drumstick to enjoy this iconic fairground food!
Yo Ho, Yo Ho, a Turkey Leg for Me
In 1977, Jarrett alighted in Orlando with a biology degree from Indianaâs Ball State University and a completely unrelated job lead from his frat brothers: shucking oysters for $2.50 an hour at Capân Jackâs, an eatery located in the shopping center then known as the Walt Disney World Village. (Capân Jackâs shuttered in 2013, when the villageâwhich had already undergone a number of name changesâwas expanded and rebranded as Disney Springs.)
Though the gig spelled the end for Jarrettâs plans to become a doctor, it kickstarted a successful career within the Disney Parks machine. He worked his way up through the ranks, and by 1997 was serving as a convention manager at Magic Kingdom. But his most notable contribution to Disney World had come eight years earlier, when he floated the idea of serving up oversized turkey legs similar to those heâd seen at the fair. According to an Orlando Sentinel feature on Jarrett, âHe was nearly laughed out of a meetingâ for the suggestion. Nevertheless, the team decided to take a chanceâand it paid off in spades.
âWe had to smoke them 24 hours a day,â Jarrett told The Orlando Sentinel. âIt wasnât so funny after that.â
At first, guests could only find the glistening drumsticks at one stand in Magic Kingdomâs Frontierland, right near the Big Alâs Coonskin Caps kiosk. But over the next several years, the snack not only spread to other areas of Orlandoâs Disney World, but also other Disney locations. Sometimes, it was marketed to match a certain part of the park: When Disney World launched Animal Kingdom in 1998, for example, its turkey legs were labeled âdinosaur bones.â Turkey leg ascendancy even started creeping outside the culinary sphere: During a 1997 overhaul of Disneylandâs Pirates of the Caribbean ride, one animatronic swashbuckler who had heretofore wielded a womanâs shoe and negligee was given a turkey leg to brandish instead.
It wasnât long before other amusement parks decided to take a page out of Disneyâs cookbook. Universalâs Islands of Adventure had turkey legs on offer when it opened in 1999; the Texas waterpark Schlitterbahn had been selling them at least as far back as 1992. Six Flags and Busch Gardens eventually followed suit, too. Nowadays, chances are pretty good that youâll see someone going to town on a turkey leg at any given theme park, fair, or festival in the U.S.Â
How the turkey legs are made at the State Fair
FAQ
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