Why Do Turkey Legs Have So Many Bones?

Turkey legs are a classic snack at summer barbecues, theme parks, and holiday feasts. Their rich, succulent meat and bold flavor make them a favorite. But biting into a turkey leg reveals a mouthful of bones. Small, thin, sharp bones riddle the meat, making turkey legs trickier to eat than chicken legs. So why do turkey legs contain so many more bones?

The short answer is that the structure of a turkey’s legs evolved to support their heavier weight compared to chickens. But let’s take a closer look at turkey anatomy to fully understand why their legs are so bony.

The Main Bones in a Turkey’s Legs

A turkey’s legs contain the same three major bones found in chickens and other birds:

• Femur – The thigh bone, attaches the leg to the body.
• Tibia – The main shin bone, runs parallel to the femur.
• Fibula – The small, thin bone alongside the tibia.

These three bones provide the main framework for a turkey’s legs allowing it to stand and move. They are surrounded by muscles including the drumstick and thigh.

So far, turkey and chicken legs sound very similar. But there are key differences that lead to more bones in turkeys.

Turkey Legs Have Calcified Tendons

In chickens, tendons connect the leg muscles to the bones. The tendons remain flexible and fibrous.

But in turkeys, the tendons go through a process called calcification. They harden and develop into bone-like tissue.

These calcified tendons branch throughout turkey leg meat. They act like bony spines running between the muscles and the leg bones.

Chickens don’t undergo tendon calcification. Their tendons stay soft so their meat appears bone-free.

Why Do Turkey Tendons Calcify?

Turkeys have heavy, large bodies, especially commercially raised breeds. Their leg tendons calcify to provide extra strength and structural support.

Think of it like reinforcement steel rods in concrete. The calcified turkey tendons bolster the legs, preventing injury as the heavy birds move and bear their weight.

Chickens are smaller and lighter, So their tendons don’t require calcification to properly support their frames

Number of Bones Varies by Turkey Size

Larger turkeys have more calcified tendons penetrating their leg meat. A 20 lb commercial turkey may have over a dozen bone fragments. Smaller heritage breed turkeys have fewer tendons turned to bone.

So the number of bony bits in your turkey legs depends on the overall size of the bird. They’re most prevalent in the meatiest drumstick portion.

Do the Bones Impact Flavor?

The calcified tendons don’t negatively affect turkey flavor. In fact, they may enhance it!

As the tendons cook, they transfer savory, meaty juices throughout the leg. This bastes the meat naturally from within.

The tendons also partly dissolve during roasting or smoking, imparting rich flavor to the surrounding meat.

So while the bones make turkey legs harder to eat, they benefit overall taste.

Tips for Dealing with Turkey Leg Bones

Here are some tips to handle the bones while enjoying turkey legs:

• Carefully remove bones with fingers as you eat.
• Cut or scrape meat off bones before serving.
• Cook legs low and slow until meat falls off bones.
• Avoid giving small kids turkey legs due to choking risk.
• Stick to thigh or breast meat if bones irritate you.
• Enjoy legs more for flavor than a hand-held meal.

With the right techniques, the bones become less bothersome. And you can focus on the signature savory, juicy flavor of turkey legs.

Why You See Turkey Legs at Fairs and Theme Parks

Turkey legs have become iconic festival and theme park food. Their large, meaty size makes them perfect for grabbing and eating on the go.

The bones help explain why turkey legs, not chicken legs, took on this role:

• Their calcified tendons make them easier to hold.
• They stay rigid when cooked, not falling apart.
• Size accommodates thick, bold seasoning or sauces.
• Bones make them a filling snack people take time to eat.

The bones support the meat, so the legs almost become edible handheld snacks.

Next time you get a turkey leg from a fair vendor or park cart, you’ll know why it makes such a satisfying, lasting walking-around meal!

Can You Buy Boneless Turkey Legs?

You can occasionally find boneless turkey legs at some grocery stores or online meat outlets. These are sold skinless with all bones removed, sometimes called turkey roasts.

Without bones, the meat may cook more evenly since the tendons don’t partially shield the inside. But the flavor won’t have that savory boost from dissolved tendons.

Boneless legs can be easier to eat, especially for kids or those who don’t like navigating bones. But part of the fun and flavor of turkey legs comes from the bones. Go boneless if you must, but it takes away some character.

Other Turkey Parts with Less Bones

If you dislike bones but want to cook turkey, opt for these cuts with minimal or no bones:

• Breast meat fillets
• Cutlets
• Ground turkey
• Slices, cubes, or strips
• Turkey tenderloin
• Sausage, burgers, nuggets
• Deli meat for sandwiches

Breast meat has a milder flavor but you get to avoid troublesome bones and tendons.

Can You Make Stock from Turkey Legs?

Absolutely! Those calcified turkey tendons aren’t useless. Reuse them to make delicious turkey stock.

After removing the meat, place bare turkey leg bones in a pot. Add herbs, veggies, and water. Simmer for several hours until the liquid takes on a rich flavor.

Strain out the solids and you have turkey stock perfect for soups, stews, gravy, or risottos. Those bony legs still impart flavor even after cooking.

While the abundance of thin, sharp bones in turkey legs may seem odd at first, it makes sense when you consider the anatomy. Calcified tendons act like bones to support the heavy birds. These bone fragments add robust turkey essence as they dissolve during cooking too. With some patience while eating, you can still enjoy gnawing on these meaty legs. Or opt for boneless turkey cuts if the small sharp bones don’t appeal to you. Either way, know that the legs are perfectly normal for the bird!