Air Fryer Turkey Thighs
This air fryer turkey thighs recipe delivers golden, crackly skin with juicy, tender dark meat underneath in just about 40 minutes. Perfect for weeknight dinners or small holiday gatherings, it gives you all the flavor of a Thanksgiving turkey without the hours of oven time. No basting, no giant roasting pan, and no waiting around—just simple, foolproof turkey that stays moist even if you cook it a few minutes longer than planned.
Equipment
- Air fryer basket large enough to fit the thighs in a single layer
- Instant-read meat thermometer
- Mixing bowl for the dry rub
- Paper towels for patting the turkey dry
- Tongs for flipping the thighs
Ingredients
- 4 bone-in, skin-on turkey thighs about 3 to 4 pounds total
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary crushed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter softened, optional, for under the skin
Instructions
- Pat the turkey thighs completely dry with paper towels on both sides.
- In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, crushed rosemary, kosher salt, and black pepper.
- Loosen the skin on each thigh with your fingers without tearing it. Rub softened butter directly onto the meat under the skin if using.
- Drizzle olive oil over each thigh and rub it in evenly. Sprinkle the dry rub generously over all sides, pressing it into the skin and meat.
- Let the seasoned thighs sit at room temperature for about 10 minutes while the air fryer preheats to 375°F.
- Place the thighs skin-side up in the air fryer basket in a single layer with space between each piece. Cook at 375°F for 18 minutes.
- Flip the thighs with tongs and cook for another 12 to 17 minutes until the skin is deeply golden and crisp.
- Insert an instant read thermometer into the thickest part avoiding the bone. The turkey is done at 165°F internal temperature.
- Remove the thighs from the air fryer and let them rest for 5 minutes before serving so the juices redistribute through the meat.
Notes
- Patting dry is essential: The most common reason for soggy skin is moisture. Take your time patting the thighs completely dry before seasoning.
- Don't overcrowd the basket: Cook in batches if needed. Good air circulation around each piece is what gives you crispy, even browning.
- Loosen the skin carefully: Use your fingers to gently separate the skin from the meat without tearing it for the best results with butter under the skin.
- Use a thermometer, not time: Always check doneness with an instant read thermometer rather than relying on cook time alone for perfect results.
- Rest before slicing: Letting the turkey rest for 5 minutes keeps the meat juicy by allowing the juices to redistribute.
- Make it spicy: Add cayenne pepper or chili powder to the dry rub for a spicy version of these turkey thighs.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat in the air fryer at 350°F for 5 to 7 minutes until warmed through. Avoid microwaving, which can make the skin rubbery.
- Boneless thighs: If using boneless thighs, start checking the internal temperature about 5 to 10 minutes earlier than the times listed.
- Frozen turkey: Always fully thaw turkey thighs in the refrigerator overnight before air frying for the best results.
Nutrition
Serving: 1turkey thighCalories: 410kcalCarbohydrates: 1gProtein: 42gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 135mgSodium: 780mgPotassium: 480mgVitamin A: 15IUVitamin C: 2mgCalcium: 4mgIron: 15mg
Tried this recipe?Let us know how it was!