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Crispy Air Fryer Turkey Legs Recipe

Crispy Air Fryer Turkey Legs

Bone-in, skin-on turkey legs are coated in olive oil and a smoky paprika-garlic seasoning blend, then air-fried until crisp outside and juicy inside. The turkey is ready when the thickest part reaches at least 165°F.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 legs, approximately 1½-2 lb each Bone-in, skin-on turkey legs
  • 1 tablespoon Olive oil or avocado oil
Seasoning
  • 1 teaspoon Kosher salt
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ½ teaspoon Black pepper
  • ½ teaspoon Dried thyme or poultry seasoning

Method
 

Step-by-Step
  1. Pat the turkey legs very dry with paper towels. Trim away any loose excess skin or large pieces of fat if needed.
  2. Rub the turkey legs all over with the olive oil or avocado oil. In a small bowl, mix the kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and dried thyme or poultry seasoning.
  3. Coat the turkey legs evenly with the seasoning mixture, working some seasoning under loose skin where possible. Preheat the air fryer to 400°F for 3 to 5 minutes if your appliance recommends preheating.
  4. Arrange the turkey legs in the air fryer basket without crowding, keeping the thick ends from touching. Cook at 400°F for 20 minutes.
  5. Turn the turkey legs carefully and continue air-frying for 15 to 25 minutes. Turn once more if needed for even browning, and continue until the skin is crisp and the thickest part reaches at least 165°F, avoiding the bone with the thermometer.
  6. Transfer the cooked turkey legs to a plate and let them rest for 5 to 10 minutes before serving. Resting allows the juices to settle so the meat stays moist when sliced.

Notes

Turkey legs vary considerably in size, so use an instant-read thermometer rather than relying only on time. If the skin browns too quickly, reduce the air fryer temperature to 375°F and continue cooking until the thickest part reaches at least 165°F. Refrigerate leftovers in an airtight container for up to 3 to 4 days and reheat in the air fryer until hot.