There’s something truly magical about biting into a giant, smoky turkey leg at King Richard’s Faire. The aroma, the flavor, and the sheer fun of eating with your hands make it a highlight of any visit to the beloved Massachusetts Renaissance festival. But what if you could recreate that same delicious experience right at home? In this guide, we’ll walk you through everything you need to know to make your own King Richard’s Faire-style turkey legs—complete with tips, tricks, and answers to all your burning questions.
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Why Are King Richard’s Faire Turkey Legs So Popular?
If you’ve ever wandered the lively grounds of King Richard’s Faire, you know the turkey legs are legendary. These massive, smoky treats aren’t just food—they’re an experience. Eating one feels like stepping back in time, and they’re perfect for sharing with friends or family. The combination of juicy meat and crispy skin, all infused with a deep smoky flavor, is hard to resist.
What Makes These Turkey Legs Special?
- Size: These are no ordinary drumsticks! Faire turkey legs are huge—often weighing over a pound each.
- Flavor: The secret is in the brining and smoking, which gives them their signature juicy texture and rich taste.
- Fun Factor: There’s just something satisfying about gnawing on a giant turkey leg like a medieval lord or lady.
How to Make King Richard’s Faire Turkey Legs at Home
You don’t need a castle or a festival to enjoy these savory treats. With a bit of prep and some simple ingredients, you can bring the magic to your own kitchen or backyard grill.
Ingredients You’ll Need
- 4 large turkey legs (look for “jumbo” if possible)
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 8 cups water (for brine)
- 1 tablespoon black peppercorns
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- Optional: a few bay leaves or a dash of cayenne for extra flavor
The Step-by-Step Process
1. Brine the Turkey Legs
This step is key for juicy, flavorful meat. In a large pot, combine water, salt, brown sugar, peppercorns, and any herbs or spices you like. Stir until the salt and sugar dissolve. Add the turkey legs, cover, and refrigerate for at least 8 hours (overnight is best).
2. Prepare Your Smoker or Grill
If you have a smoker, set it up for indirect heat at around 250°F. Use wood chips like hickory or apple for that classic smoky flavor. No smoker? No problem! You can use your grill with a smoker box or even bake them in the oven and finish with liquid smoke for flavor.
3. Season the Legs
After brining, remove the turkey legs and pat them dry with paper towels. Mix together smoked paprika, garlic powder, onion powder, and dried thyme. Rub this mixture all over each leg for extra flavor and color.
4. Smoke or Roast the Turkey Legs
Place the turkey legs on your smoker or grill away from direct heat. Cover and cook for about 2 to 2.5 hours, until the internal temperature reaches 165°F and the skin is crisp. If using an oven, roast at 325°F for about 90 minutes, then broil briefly for crispy skin.
5. Serve and Enjoy!
Let the turkey legs rest for a few minutes before serving. Grab one with your hands, take a big bite, and let yourself be transported straight to King Richard’s Faire!
Troubleshooting & Tips for Perfect Turkey Legs
- Tough Meat? Make sure you brine long enough—at least 8 hours—and cook low and slow.
- Lack of Smoky Flavor? Use plenty of wood chips or add a bit of liquid smoke to your brine if you’re using an oven.
- Crispy Skin: Finish with a quick broil or place over direct heat for the last few minutes.
- No Smoker? Oven-roasted turkey legs can still be delicious! Just brush with a little liquid smoke before roasting.
- Make Ahead: You can brine turkey legs up to two days in advance and reheat them gently before serving.
Serving Suggestions & Sides
The fun of King Richard’s Faire is all about feasting! Pair your turkey legs with classic sides like:
- Corn on the cob (grilled or boiled)
- Baked potatoes or potato wedges
- Roasted root vegetables
- Crispy bread rolls or pretzels
- A fresh green salad to balance things out
- Your favorite dipping sauces—barbecue, honey mustard, or spicy aioli
Frequently Asked Questions (FAQ)
Can I use chicken legs instead of turkey?
You can! Chicken legs will cook faster but won’t be as large or dramatic as turkey legs. Adjust cooking times as needed.
How do I store leftover turkey legs?
Wrap leftovers tightly in foil or plastic wrap and keep them in the fridge for up to four days. Reheat gently in the oven to keep them juicy.
Can I freeze cooked turkey legs?
Absolutely! Let them cool completely, then wrap well and freeze for up to three months. Thaw overnight in the fridge before reheating.
What wood chips are best for smoking turkey?
Hickory gives a strong smoky flavor; applewood adds sweetness. Mix and match based on your taste!
I don’t eat meat—any alternatives?
You can try large portobello mushrooms or roasted cauliflower “steaks” seasoned with smoked paprika for a vegetarian twist.
A Final Word: Bring the Faire Home!
You don’t need to wait for fall festival season to enjoy King Richard’s Faire-style turkey legs. With this guide, you can create a feast fit for royalty any time of year—right in your own kitchen or backyard. Whether you’re planning a Renaissance-themed party or just want to treat your family to something special, these turkey legs are sure to be a hit. So grab your apron (and maybe a crown), gather your ingredients, and get ready for a delicious adventure!