Why Do Turkey Legs Have So Many Bones?

Turkey legs are a popular snack at summer barbecues theme parks, and holiday meals. 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 are turkey legs so bony compared to chicken?

The short answer is turkey legs contain more bones due to differences in anatomy and the need to support more body weight But let’s take a closer look to fully understand the science behind turkeys’ bony legs

The Main Bones in a Turkey Leg

A turkey’s leg contains three major bones like other birds and chickens:

• Femur – The thigh bone attaching the leg to the body.

• Tibia – The main shin bone running parallel to the femur.

• Fibula – The small, thin bone alongside the tibia.

These leg bones provide structure for muscles like the drumstick and thigh. So far, turkey and chicken legs sound very similar. But there are key differences leading to more bones in turkeys.

Turkey Legs Have Calcified Tendons

In chickens, flexible tendons connect leg muscles to the bones. But in turkeys, the tendons undergo calcification – they harden and develop bone-like tissue.

These calcified tendons branch through the meat like bony spines between muscles and leg bones. Chickens don’t have this tendon calcification, leaving their meat appearing bone-free.

Why Tendons Calcify in Turkeys

Compared to chickens, turkeys are much heavier birds, especially commercial breeds. To support their weight, turkey leg tendons calcify to provide extra strength and reinforcement.

It’s similar to steel rods reinforcing concrete. The calcified turkey tendons bolster the legs, preventing injury as the heavy birds move and bear their body load.

Larger Turkeys Have More Calcified Tendons

More calcified tendons penetrate the leg meat of bigger turkeys. A 20 lb commercial turkey may have over a dozen bone fragments. Smaller heritage breeds have fewer tendons turned to bone.

So the abundance of bony bits depends on the turkey’s size. They’re most prevalent in the thickest drumstick meat.

Do the Bones Impact Flavor?

The calcified tendons don’t negatively affect flavor. As they cook, the tendons transfer savory juices through the meat, naturally basting it from within.

The tendons also partly dissolve, imparting rich essence to the surrounding meat. So while annoying to eat around, the bones actually boost flavor.

Coping with Turkey Leg Bones

Here are some tips for dealing with turkey leg bones:

• Carefully remove bones with fingers while eating.
• Cut or scrape meat off bones before serving.
• Cook legs low and slow until meat falls off bones.
• Avoid giving small children turkey legs due to choking risk.
• Enjoy legs more for flavor than hand-held meals.

With the right techniques, the bones become less bothersome, letting you savor the signature turkey flavor.

Why Turkey Legs at Fairs and Theme Parks

Turkey legs are now fair and theme park staples for good reason:

• Calcified tendons make them easy to hold.
• They maintain integrity when cooked vs. falling apart.
• Large size accommodates thick seasoning.
• Bones make them filling, so people snack longer.

The bones support the meat into an edible hand-held meal. Next time you grab a turkey leg at a fair, you’ll appreciate the science behind it!

So while abundant bones in turkey legs may seem odd, they have an anatomical purpose. Calcified tendons act like bones, supporting the heavy commercial birds as they move. Though tricky to eat around, the bones do add savory flavor as they partly dissolve. With some effort, you can still relish the rich taste and meatiness of turkey legs.