Crispy, tender, juicy turkey legs smothered in sweet and savory glaze – you can recreate this classic fairground treat at home with ease. Fair-style turkey legs were always one of my favorite foods as a kid. Now I make them for my own family to bring back those fond memories.
These oven-baked turkey legs capture the look, texture, and flavor of fair turkey legs perfectly With just a few basic ingredients and simple preparation, you can serve up turkey legs with carnival flair
In this guide, I will share my proven step-by-step method for making picture-perfect fair-style turkey legs in your own oven that will wow any crowd.
Shop for Meaty Turkey Legs
The key to fair-style turkey legs is starting with the right turkey legs. You want them to be large, with a deep color, and plenty of meat on the bone.
- Look for drumsticks that are at least 1 pound or heavier. The larger, the better for replicating fair legs.
- Choose legs that are thick and plump rather than skinny.
- Fresh, never frozen drumsticks have the best texture and flavor.
Organic and free-range turkey legs offer superior quality. Shop at a full service butcher or high end grocer for the best selection of premium turkey legs.
Prep the Turkey Legs
Before cooking, the turkey legs need just a bit of prep:
- Wash – Rinse the legs under cold water and pat dry with paper towels.
- Poke – Use a fork to poke holes all over the skin side. This helps the glaze permeate the meat.
- Season – Rub legs all over with salt and pepper. I like using a bold seasoning like smoked paprika.
- Chill – For juicier meat, you can chill legs uncovered in the fridge for 8-12 hours which helps dry out the skin.
Oven-Bake Uncovered
The trick to crispy skin is starting by baking the legs fully uncovered. This allows the skin to fully dry out and become crispy before glazing.
- Place legs skin/meaty side up on a wire rack set on a baking sheet. Having air circulate under the legs is key.
- Bake at 400 ̊F for 60-75 minutes until deeply golden brown.
- If needed, increase heat at end to 450 ̊F to crisp the skin more.
Baking uncovered first ensures the skin gets ultra crispy before you coat it in the glaze.
Make a Sweet and Savory Glaze
A stellar glaze takes fair-style turkey legs to the next level. You want a glaze that:
- Has a balanced sweet and savory flavor
- Reduces down to a thick, sticky texture
- Includes butter for richness and sheen
Here’s my simple brown sugar glaze recipe:
- 1 stick butter
- 1 cup brown sugar
- 1⁄4 cup honey
- 2 tablespoons maple syrup
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper
Melt the butter in a saucepan then whisk in the remaining ingredients. Simmer until thickened, about 5-7 minutes.
Glaze and Finish Baking
With crispy skin achieved, it’s time to coat the legs in glaze and finish them off.
- Brush legs generously with glaze on all sides.
- Bake 10 more minutes until glaze bubbles and caramelizes.
- Remove legs from oven and brush again with glaze.
Let legs rest 5 minutes before serving so the glaze further thickens.
Achieve Carnival-Quality Turkey Legs
With these step-by-step instructions, you can now make restaurant-worthy fair turkey legs at home from start to finish.
Satisfy your family’s cravings and create lasting memories with these fun carnival classics. Serve them alongside typical fair fare like corn dogs and fries to complete the experience.
The aromas as they bake and sights as you bite into the perfect turkey legs will transport you right back to childhood.
Introduction: Smoked Turkey Legs, County Fair Style
I want to start by saying I love smoked turkey legs. With a turkey leg in your hand, you can take in the sights at a county fair or amusement park. well, lets just say this is bringing back some memories for me.
Turkey legs, of course. Most of the legs used by amusement park vendors are the huge ones from male tom turkeys. Of course, legs from turkey hens are just as tasty, albeit smaller.
1/2 cup sea salt
1/2 cup white sugar
1 tsp. pink salt (curing)
-A word on pink salt, curing salts-
Curing salts should never be used to season food in the cooking process or at the table. Curing salts were first made hundreds of years ago, before refrigeration, as a way to keep meats like bacon, hams, and corned beef fresh. They all contain salt and nitrite, and some contain both nitrite and nitrate. Both these preservatives are very effective against the botulism bug. Some curing salts have a little red dye added to them, which makes them look different from table salt. The small quantities used in curing meats is harmless, but in large quantities can be lethal. Pink salts are not the same as pink Himalayan rock salt. Pink Himalayan rock salt is just salt with some tiny pink particles mixed in.
Step 2: Brining the Legs
The secret to recreating that perfect smoked treat is brining your turkey legs. Because turkey is so low in fat. The turkey legs will be soft and juicy when you’re done cooking them, and you’ll be proud to serve them to your guests.
Mix the sugar, salt, and pink salt into the water, then put it all in a gallon zipper bag.
Add the meat and refrigerate in the cure for about 12-24 hours. Any longer and it can get too salty. After that, you can take them out of the cure and put them in the fridge for one or two days before cooking.
-I allowed mine to stay in the solution for about 16 hours.-
Festival-Style Smoked Turkey Legs
FAQ
How do they make turkey legs at the fair?
What meat is a fair turkey leg?
Should I wrap my turkey legs in foil?
Do I have to brine turkey legs?
How do you make turkey legs taste like a fair?
There are a few things you can do to make turkey legs taste like they’re from the fair. 1. Use a brine. Brining is a great way to add flavor and moisture to turkey legs. To brine your turkey legs, mix 1 gallon of water with 1 cup of salt, 1/2 cup of brown sugar, and 1 tablespoon of each garlic powder, onion powder, and black pepper.
Are turkey legs good?
Turkey legs, of course. Most of the legs used by amusement park vendors are the huge ones from male tom turkeys. Of course, legs from turkey hens are just as tasty, albeit smaller. Brine ingredients. Curing salts should never be used to season food in the cooking process or at the table.
How do you brine turkey legs?
Mix all the brine ingredients in a large container with a lid and add turkey legs. Let sit in brine for 12-24 hours, stirring occasionally. Prepare charcoal grill for indirect cooking at about 325F. Meanwhile, remove turkey legs from brine, rinse and pat dry. Mix rub ingredients together in a small bowl (except the olive oil).
Are roasted turkey legs a State Fair?
These big, meaty roasted turkey leg are reminiscent of the ones you’d munch on at your local state fair! While a few state fairs are happening right now, the one in my state (as is the case with many others) has drawn to a close. But do not mourn, my friends: I’ll still be posting some yummy state fair-inspired recipes.
How do you spice up turkey legs?
For example, a simple salt and pepper rub is a great way to highlight the natural flavor of the turkey legs. For a more complex flavor, you can try a rub that includes garlic powder, onion powder, paprika, and cayenne pepper. When choosing spices, it’s important to consider the overall flavor profile you’re trying to achieve.
How do you know if turkey legs are done cooking?
To check if your turkey legs are done, insert a meat thermometer into the thickest part of the meat. The meat should be white and opaque throughout, and the juices should run clear. If your turkey legs are not done cooking, continue to cook them at 350 degrees Fahrenheit for another 15-20 minutes.