Festival Turkey Legs

Festival Turkey Legs
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Ratings (142)
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: Serves 4

You can work up an appetite at the state fair or the Renaissance festival and a meaty turkey leg is an impressive way to satiate yourself. Now you can enjoy this royal snack in your own backyard, costumes and armor not included. This is the authentic recipe used by turkey leg vendors at fairs and festivals.

It would be difficult to get the turkey legs done solely on a grill. Boiling the turkey legs first may seem like cheating but if you had to make thousands of them you wouldn't want them sitting on your grill for 20 to 30 minutes before you can sell them. Also, spending a long time on the grill increases the risk of the skin burning rather than browning. At home, this simple trick also allows you free up your time for other dishes while ensuring the turkey legs are perfectly cooked.

If you're making turkey legs for the adults, you can make a batch of chicken legs for the kids or serve them corn dogs.

Ingredients

  • 4 turkey legs
  • 1 (2-liter) bottle lemon-lime carbonated soda (you can use lemonade as well)
  • 2 tablespoons granulated sugar
  • 2 tablespoons hot sauce
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon black pepper
  • 1 large sweet onion (sliced)
  • 2 tablespoons honey
  • 1 tablespoon steak seasoning

Steps to Make It

  1. Gather the ingredients.

  2. Rinse the turkey legs and pat dry.

  3. In a large pot, combine the soda, sugar, hot sauce, red pepper flakes, and black pepper. Bring to a low boil and add the turkey legs.

  4. Boil over a medium heat for about 30 minutes or until the turkey legs register an internal temperature of 165 F (74 C).

  5. Preheat the grill for medium heat.

  6. Place the onion slices on the heated grill and put the turkey legs on top of the onion slices. Brush with the turkey legs honey and sprinkle them with the steak seasoning.

  7. Grill over a medium heat for about 15 minutes watching carefully to avoid burning. Turn the turkey legs as needed. The skin should be crispy brown and the legs should reach an internal temperature of between 165 to 175 F when done.

  8. Once cooked, remove the turkey legs from the grill.

  9. Serve with your choice of sides and enjoy!

Kitchen Notes

  • To make the turkey legs more portable and less messy for your guests, wrap the bottom of the legs in foil as a carrying handle.

  • The steak seasoning can be any dry blend you prefer. Or, you can mix up some of your own with salt, black pepper, garlic powder, and onion powder.

  • To go with the turkey legs, think of other state fair treats such as grilled corn on the cob, deep fried pickles, and chocolate-covered frozen bananas. Or, grill vegetable skewers for a healthy alternative.