Bringing the Renaissance Faire to Your Kitchen: How to Make Turkey Legs Worthy of a King

As summer fades into autumn, you may find yourself yearning for the sights, sounds, and smells of the Renaissance Faire. From the jousting knights to the bustling marketplace, Renn Faires transport you back to the medieval era – turkey legs included! These drumstick behemoths are a quintessential part of the Faire experience, with their savory seasoning and smoky aroma. But did you know you can recreate that magical flavor right in your own kitchen?

I love attending our local Renaissance Faire every fall. As much as I enjoy watching the shows and perusing the artisan booths, my favorite part is always indulging in a massive turkey leg. There’s just something so fun about nibbling on one of those things while meandering around the village grounds. Over the years, I’ve perfected my technique for smoking flavorful turkey legs at home. Follow my recipe, and you’ll be able to treat your family to turkey legs fit for a king at your next medieval feast!

A Brief History of Turkey Legs at Renaissance Faires

Turkey legs have been a Renaissance Faire staple since the very first one in 1963. While not exactly period-accurate fare, they quickly became popular thanks to their heartiness, portability, and nostalgic associations with medieval banquets. Their low cost made them an economical protein option for fair operators as well.

By the 1980s, turkey legs had become iconic Renaissance Faire foods across the country. Vendors competed to offer the juiciest, most generously sized drumsticks. Their popularity exploded when Disney introduced them at their theme parks later that decade.

Today, turkey legs remain a highlight of any Renn Faire visit. While some misinformed folks believe they come from emu or other mystery meats, rest assured they are good old-fashioned turkey. Keep reading for my secrets to recreating that quintessential smoky, savory flavor at home!

Selecting the Right Turkey Legs

The key to killer Renaissance Faire turkey legs is starting with quality raw ingredients. I recommend purchasing small to medium turkey legs rather than jumbo ones, which can end up tough and dry. Organic and free-range legs offer superior flavor. Look for legs with a good amount of meat and avoid any with tears or blemishes on the skin.

For the authentic faire experience, leave the skin on during cooking. The skin protects the meat and renders out flavorful fat. However, removing it before eating will save some calories and fat. Two to three pounds of turkey legs will serve four hungry revelers.

My Secret Spice Blend

While simply smoking the legs imparts tempting smoky notes, taking the flavor up a notch requires a special blend of spices. Over the years, I’ve landed on a mix that perfectly mimics the seasoning of fair turkey legs:

• 2 tablespoons brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1⁄2 teaspoon mustard powder
• 1⁄4 teaspoon cinnamon
• Pinch of cayenne pepper

These spices complement the turkey while providing sweet and savory depth. The brown sugar encourages caramelization and a touch of crust. You can season the legs immediately before smoking or let them marinate in the blend overnight for more intense flavor.

Getting the Perfect Smoky Flavor

Traditional Renaissance Faire turkey legs are smoked over a wood fire for hours until tender and infused with a smoky essence. I get excellent results smoking the legs on a standard charcoal grill with some hickory wood chips thrown on the coals. Apple cherry mesquite and other hardwoods also work beautifully.

You’ll want to bank the coals to one side and cook the legs indirectly, with the grill lid closed as much as possible. Maintain a temperature between 225-250°F and smoke for 1 1⁄2 – 2 hours until the meat registers 165°F internally. Use a spray bottle to mist the legs with apple cider or water periodically so they don’t dry out.

If you don’t have a grill, you can roast the legs in the oven with a touch of liquid smoke in the spice rub Crank the oven to 400°F and cook for 30 minutes covered and 30 minutes uncovered until browned and cooked through While oven roasting lacks the authentic smoky flavor, it still makes tasty turkey legs.

Pair with Faire-Style Sides

A proper Renaissance feast requires suitably medieval side dishes! I like to serve my turkey legs with chunky vegetable stew, potatoes roasted with garlic and rosemary, honey glazed parsnips, savory meat pies, and crusty bread. Fruits like apples and pears sprinkled with cinnamon and nutmeg make ideal sweet accompaniments.

For beverages, mulled wine or cider, mead, and ale all complement Renaissance turkey legs perfectly. Consider dressing up your table with wildflowers, carrot roses, or other simple decor to round out the medieval theme.

Turkey Legs Worthy of Royalty