1. Pat the turkey legs dry with paper towels. This step is crucial because moisture on the skin can prevent crisping. I learned this the hard way watching Mama Lou’s skin stubbornly stay soggy when rushed.
2. In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, cayenne pepper (if using), and brown sugar. Mix until well blended.
3. Rub the spice mixture thoroughly over the turkey legs, making sure to coat every nook and cranny. Let them sit at room temperature for 15-20 minutes to absorb the flavors. I like to do this while setting the table or catching up with Ouma—it’s a moment to savor.
4. Preheat your air fryer to 375°F (190°C) for about 5 minutes. Preheating helps achieve that instant sizzle that locks in juices.
5. Place the turkey legs in the air fryer basket, leaving space between them for air circulation. Depending on your air fryer size, you might need to cook in batches.
6. Cook for 25-30 minutes, flipping halfway through. Look for a deep golden-brown color and an internal temperature of 165°F (74°C) using a meat thermometer. I always trust the thermometer over guesswork—Mama Lou would’ve insisted!
7. Once done, let the turkey legs rest for 5 minutes before serving. This helps redistribute the juices, keeping every bite moist and flavorful.

One time, when Ouma and I were rushing to get dinner on the table, we skipped the resting step—and the meat was just okay. That pause is where the magic happens; I can’t recommend it enough.