Turkey Legs in Air Fryer
One giant drumstick, one bowl of pantry spices, and 70 minutes in the air fryer. The skin turns crackly. The meat pulls right off the bone.
Ingredients
- 1 large turkey drumstick about 2 lbs (920 g)
- 1 tbsp olive oil 15 ml
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 pinch chili flakes
- ½ lemon zest only
Instructions
Get the Leg Ready
- Pat the drumstick dry all over with paper towels.
- Mix the olive oil, paprika, salt, pepper, thyme, chili flakes, and lemon zest in a small bowl.
- Rub the mixture over the whole leg. Work it into every crease and under any loose skin.
First Stage
- Set the leg in the basket so it sits flat. Air fry at 360°F (180°C) for 1 hour. Flip the leg every 20 minutes so it browns evenly on all sides.
Crisp the Skin
- Turn the heat up to 400°F (200°C). Cook for 10 more minutes, until the skin is deep golden and the thickest part reads 165°F (74°C) on a meat thermometer.
- Rest the leg for 10 minutes before carving.
Notes
- The leg is done when the thickest part reads 165°F (74°C). Check close to the bone but not touching it.
- Rest the leg for 10 minutes before carving so the juices settle back into the meat.
- Fridge: keep leftovers in an airtight container for up to 4 days. Freezer: pull the meat off the bone, wrap it well, and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat slices in the air fryer at 350°F (175°C) for 5 to 8 minutes.
- Swaps: smoked paprika for regular paprika, dried oregano for thyme. Skip the chili flakes for a mild version. Cajun or lemon pepper seasoning works in place of the spice mix too.
- Make ahead: season the leg up to a day in advance. Keep it uncovered in the fridge so the skin dries out for a better crisp.
- Standard 1 lb (450 g) drumsticks cook faster. Start checking at 30 minutes, then crisp at 400°F (200°C) for 10 minutes.