It's Sunday, October 26th, and the weather here in Austin is finally delivering that perfect, crisp autumn air. It's football season, it's almost Thanksgiving, and I'm craving those big, bold, savory flavours. But am I going to roast a whole 20-pound turkey on a random Sunday? Absolutely not. This is where my air fryer and this Air Fryer Turkey Legs recipe save the day. It gives you that iconic, "Renaissance Fair" style, shatteringly-crisp skin and juicy, tender meat in under 45 minutes. The rub-a mix of savory garlic, fresh rosemary, and sweet brown sugar-is just incredible.
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My non-negotiable tip: Pat the turkey skin bone dry with paper towels before oiling. And don't be shy with the oil spray! The oil is what helps the brown sugar in the rub turn into a crispy, caramelized crust instead of just scorching or sticking.
A "Mini-Thanksgiving" Feast, Ready in Minutes
This is the kind of recipe that makes you fall in love with your air fryer all over again. It perfectly roasts the heavy-duty turkey legs, rendering the fat from the skin and making it unbelievably crispy, all while keeping the meat inside tender and juicy. It's a fast, impressive, and easy way to get a holiday-worthy meal on the table any night of the week.
Why You'll Love This Recipe
- Shatteringly Crispy Skin: The high, circulating heat of the air fryer renders the fat perfectly, creating a golden-brown, crispy skin that's just irresistible.
- Incredibly Juicy Meat: This method locks in the moisture, keeping the dark meat tender and succulent.
- Fast & Easy: A 10-minute prep and a 40-minute cook time is all you need for a main course that tastes like it took hours.
- The Perfect Savory Rub: The brown sugar and fresh rosemary rub balances sweet, savory, and herbaceous flavours perfectly.
Ingredients
Here's what you'll need for this fast and easy main course. For the full list with precise measurements, see the recipe card at the end of the post!
For the Rub
- Garlic Powder
- Garlic Salt
- Seasoned Pepper: (Or just freshly ground black pepper).
- Brown Sugar: Packed light or dark brown sugar is the key to caramelization.
- Rosemary: Fresh rosemary (pulled from the stem and finely diced) is best for this, but 1 teaspoon of dried, crushed rosemary works in a pinch.
For the Turkey & Sides
- Turkey Legs: 3-4 pounds of fresh turkey legs (drumsticks).
- Olive Oil: Spray olive oil works best for even coating in an air fryer.
- Cranberry Sauce: One 16-ounce can of whole-berry or jellied cranberry sauce.
- Sugar & Honey: To sweeten the cranberry sauce.
- Cinnamon: For the cranberry sauce.
- Stuffing: One 6-ounce box of Stove Top Stuffing mix (or your favorite).
How to Make Air Fryer Turkey Legs
This recipe is simple, but the key is a dry skin and not overcrowding the basket.
Step 1: Prepare the Rub and Cranberry Sauce
First, in a small bowl, I mix together the Garlic Powder, Garlic Salt, Seasoned Pepper, Brown Sugar, and diced fresh Rosemary. I set this rub aside.
In a separate small dish, I mix the Cranberry Sauce with the Sugar, Honey, and Cinnamon. I cover this and place it in the refrigerator until I'm ready to serve.
Step 2: Prepare the Turkey Legs
I take the turkey legs and pat them completely dry with paper towels. This is the most important step for crispy skin! I lay the dry turkey legs in the air fryer basket (I may have to work in batches).
I spray the legs on all sides with the spray olive oil. Then, I take the rub mixture and use my hands to coat the outside of the turkey legs generously.
Step 3: Air Fry to Crispy Perfection
I set the air fryer temperature to 400°F (200°C) and set the time to 20 minutes.
After the first 20 minutes, I open the air fryer basket and use kitchen tongs to carefully flip the turkey legs over. I place the basket back in the air fryer and cook for another 20 minutes.
Step 4: Check Temperature (Do Not Skip!)
After the second 20 minutes (40 minutes total), I open the air fryer. The skin should be deep golden brown and very crispy. I insert a poultry thermometer (an instant-read digital one is best!) into the thickest part of the turkey leg, making sure not to touch the bone.
The thermometer must read 165°F (74°C). (The recipe's pop-up "DONE" reader is fine, but a digital thermometer is more accurate for safety. 165°F is the modern, safe temperature for poultry). If it's not at 165°F, I cook the legs for another 5 minutes and check again.
Step 5: Prepare Sides and Serve
While the turkey legs are cooking, I make the Stove Top Stuffing according to the package directions.
When the turkey legs are done, I let them rest for 5-10 minutes (this is crucial for juicy meat!). I serve them plated on top of the stuffing, with the chilled cranberry sauce on the side.
Common Mistakes to Avoid
- Not Drying the Skin: This is the #1 mistake. If you season wet, damp skin, it will steam in the air fryer and turn out pale and rubbery.
- Overcrowding the Basket: Air fryers work by circulating hot air. If you cram the turkey legs in so they're all touching, the air can't circulate. This leads to steaming, not frying. You must cook in a single layer, in batches if necessary.
- Guessing the Doneness: A 3-pound batch of turkey legs can vary in thickness. 40 minutes is a great guide, but only a thermometer can tell you if it's safe to eat. Always check for 165°F.
Tips and Tricks for Success
- The Digital Thermometer: I'll say it again: an instant-read digital thermometer is a cook's best friend. It's the only way to guarantee your chicken or turkey is perfectly cooked-safe to eat, but still juicy and not overdone.
- Rub Under the Skin: For maximum, deep-down flavour, I like to gently lift the skin on the turkey legs and rub about a teaspoon of the seasoning mix directly on the meat before pulling the skin back down and seasoning the outside.
- Let it Rest: Do not slice or bite into the turkey leg the second it comes out of the fryer. Letting it rest on a cutting board for 5-10 minutes allows the hot juices to redistribute back into the meat, ensuring a tender, juicy bite.
Variations
This recipe is a wonderful base for your favourite fall flavours!
- Make it Smoky: Add 1 teaspoon of smoked paprika to the rub. This is my favorite variation and gives it an amazing "off-the-grill" flavour.
- Classic Poultry: Swap the rosemary for 1 teaspoon of dried thyme and 1 teaspoon of dried sage for a more traditional "Thanksgiving" rub.
- Make it Spicy: Add ¼ to ½ teaspoon of cayenne pepper to the rub for a spicy-sweet-savory kick.
- Oven-Baked: If you don't have an air fryer, you can roast these in the oven! Place them on a wire rack set inside a baking sheet. Bake at 400°F (200°C) for 45-55 minutes, or until the skin is crispy and the internal temp is 165°F.
How to Serve
This is the perfect, fun "Mini-Thanksgiving" meal.
- Serve the giant, crispy turkey leg right on a bed of Stove Top Stuffing.
- Add a generous scoop of the spiced cranberry sauce on the side.
- It's also fantastic with a side of creamy mashed potatoes or roasted green beans to complete the holiday feel.
Make Ahead and Storage
- Make Ahead: You can mix the dry rub and the cranberry sauce 2-3 days in advance. Store the rub in an airtight container in the pantry and the cranberry sauce in the fridge.
- Storage: Store leftover cooked turkey legs in an airtight container in the refrigerator for up to 4 days.
- Reheating: The air fryer is your best friend for leftovers! Reheat the legs at 375°F (190°C) for 5-8 minutes. This will bring that skin right back to a glorious crisp. (A microwave will work, but the skin will be soft).
Recipe Notes / What I Learned
This recipe is all about the glorious, crispy skin, and the brown sugar in the rub is the key to that. It caramelizes fast under the high heat of the air fryer. The spray oil is essential to help the skin fry and render without the sugar just burning. Don't skip the oil!
Nutrition Snapshot
Estimated Nutrition Per Leg (assuming 4 large legs, without sides): ~520 calories · 58g protein · 18g carbs · 23g fat (This is an approximation and can vary based on the exact size of your turkey legs.)
Air Fryer Turkey Legs
Equipment
- Air Fryer
- Bowl for rub
- Kitchen tongs
- Poultry Thermometer
- Small dish for cranberry sauce
Ingredients
Group: For the Turkey
- 3 pounds fresh Turkey Legs
- Spray Olive Oil
Group: For the rub
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Garlic Salt
- 1 teaspoon Seasoned Pepper
- ¼ cup Brown Sugar
- 2 stems fresh Rosemary pulled and diced
Group: Sides
- 16 ounces Cranberry Sauce
- 2 Tablespoons Sugar
- ½ cup Honey
- 1 teaspoon Cinnamon
- 6 ounces Stove Top Stuffing mix
Instructions
- First, mix the Garlic Powder, Garlic Salt, Seasoned Pepper, Brown Sugar, and Rosemary in a bowl, and set aside.
- Lay the Turkey Legs in the Air Fryer Basket, and spray them on both sides with the Spray Olive Oil.
- Rub the Turkey Legs with the Rub mixture, on both sides, and set the Air Fryer temperature to 400 degrees, and set the time to 20 minutes.
- Cook the Turkey Legs for the first 20 minutes, and open the Air Fryer, and turn the Legs with kitchen tongs.
- Place the basket back in the Air Fryer, and cook for another 20 minutes.
- Open the Air Fryer, and place a Poultry thermometer in the thickest part of the Turkey leg. The thermometer should read 165°F (74°C). If it's not, cook the Turkey Legs for another 5 minutes, and use the thermometer to ensure they're done.
- While the Turkey Legs are cooking, make the Stove Top Stuffing according to package directions.
- Mix the Cranberry Sauce with the Sugar, Honey, and Cinnamon, in a small dish, and place in the refrigerator until time to serve.
- When the Turkey Legs are done, you can plate them on top of the Stuffing and serve Cranberry Sauce on the side. Enjoy!
Notes
Nutrition
FAQs
Can I use turkey drumsticks instead of "turkey legs"?
Yes! In most U.S. grocery stores, "turkey legs" and "turkey drumsticks" are the same thing. This recipe is perfect for them.
Can I use frozen turkey legs?
You must thaw them completely first. Do not try to cook turkey legs from frozen in the air fryer; the outside will burn long before the inside (near the bone) is safe to eat.
Can I make this with chicken?
Yes! This rub is fantastic on bone-in, skin-on chicken thighs. They will cook much faster. Air fry at 380°F (190°C) for 18-22 minutes, flipping halfway, until the internal temp is 165°F.
