Description

Crispy and flavorful air-fryer turkey legs seasoned with a savory spice rub and served with a tangy homemade cranberry sauce. This recipe offers a quick and easy way to enjoy juicy, fall-off-the-bone turkey legs with a beautiful burnt skin, perfect for a festive meal or a comforting dinner.

Ingredients

Scale

Turkey Legs and Spice Rub

2 tablespoons dark brown sugar
4 teaspoons finely ground poultry seasoning (such as Spice Islands)
1 tablespoon kosher salt or 1/2 tablespoon fine salt
2 teaspoons garlic powder
2 teaspoons smoked paprika
4 turkey legs
2 to 4 tablespoons vegetable oil

Cranberry Sauce

1 (14-ounce) can whole-berry cranberry sauce
2 tablespoons dark brown sugar
2 tablespoons lemon juice
1 large thyme sprig
1 medium orange, zested and juiced
1/2 teaspoon kosher salt or 1/4 teaspoon fine salt

Instructions

Prepare the Spice Rub: Place a cooling rack on a rimmed baking sheet. In a medium bowl large enough to fit a turkey leg, mix together the dark brown sugar, poultry seasoning, kosher salt, garlic powder, and smoked paprika until well combined.
Season the Turkey Legs: Pat the turkey legs dry very thoroughly with paper towels. One at a time, rub each leg evenly and thoroughly with the spice mixture until fully coated. Arrange them back on the baking sheet rack. Refrigerate uncovered for at least 4 hours or up to overnight to let the flavors penetrate. Remove the legs from the fridge 30 to 60 minutes before cooking to come to room temperature.
Heat the Air Fryer and Cook: Preheat your air fryer to 380°F (193°C). Brush each turkey leg with vegetable oil to ensure crisping. Place them in the air fryer basket—depending on your model, you may air fry all four legs at once or cook in two batches. Air fry for 20 to 25 minutes, flipping halfway through, until an instant-read thermometer inserted into the thickest part of the leg registers 165°F (74°C) and the skin is deeply golden and crispy. Transfer the cooked legs to a platter and let them rest for 10 minutes before serving.
Make the Cranberry Sauce: While the turkey cooks, combine the canned whole-berry cranberry sauce, dark brown sugar, lemon juice, thyme sprig, orange juice, and kosher salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat, stir in the orange zest, and let it infuse flavors for 5 minutes. Adjust seasoning with additional salt if needed. You can prepare the cranberry sauce up to 2 days ahead and refrigerate covered.
Serve: Plate the air-fried turkey legs with the warm cranberry sauce on the side for dipping or spooning over the meat. Enjoy this perfectly balanced combination of savory and tangy flavors.

Notes

For best results, allow the seasoned turkey legs to rest uncovered in the fridge for at least 4 hours; overnight is ideal for maximum flavor.
If your air fryer basket is small, cook the turkey legs in batches to ensure even cooking and crisping.
The cranberry sauce can be made up to 2 days in advance and stored in the refrigerator; reheat gently before serving.
Use an instant-read thermometer to verify that the turkey legs have reached a safe internal temperature of 165°F (74°C).
Patting the turkey legs very dry before seasoning helps achieve crispy skin in the air fryer.

Prep Time: 10 minutes (plus 4 hours to overnight marinating)
Cook Time: 25 minutes
Category: Main Dish
Method: Air Frying
Cuisine: American

Keywords: air fryer turkey legs, crispy turkey legs, easy turkey recipe, air fryer recipe, cranberry sauce, holiday turkey, poultry seasoning, smoked paprika turkey