Air-Fryer Turkey Legs

Preparation

1. Step 1

   For the turkey legs: Place a cooling rack on a rimmed baking sheet. In a medium bowl (big enough to fit a turkey leg), stir together the brown sugar, poultry seasoning, salt, garlic powder and smoked paprika.

2. Step 2

   On the prepared baking sheet, pat the turkey legs very dry with paper towels. One at a time, season the legs with the spice rub in the bowl, rubbing each leg until fully coated before placing back on the sheet (you should use up all the spice rub). Refrigerate the seasoned legs, uncovered, for 4 hours or up to overnight. Remove from the refrigerator 30 to 60 minutes before air frying.

3. Step 3

   Heat the air fryer to 380 degrees. Brush each turkey leg with oil and transfer to the air-fryer basket. (Depending on the size of your air fryer, you may be able to nestle in all 4 legs. If not, cook in two batches.) Cook flipping halfway through, 20 to 25 minutes, or until an instant-read thermometer inserted into a thick part of the leg reads 165 degrees, the juices run clear and the skin is deeply burnished and crispy. Transfer to a platter and let rest for 10 minutes.

4. Step 4

   While the turkey cooks, make the cranberry sauce (if desired): Combine the canned cranberry sauce, brown sugar, lemon juice, thyme sprig, orange juice and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, turn heat down and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in orange zest. Let infuse for 5 minutes. Season with additional salt, if desired. (Cranberry sauce can be made up to 2 days ahead, then cooled, covered and stored in the fridge.)

5. Step 5

   Serve the turkey legs with cranberry sauce for dunking, if desired.