Air Fryer Turkey Drumsticks (Brined & Buttery)
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These brined, buttery air fryer turkey drumsticks are what happens when you want impressive Thanksgiving turkey without wrestling a giant bird—and they converted my turkey-skeptic husband.
Crispy Air Fryer Turkey Drumsticks That Convert Turkey Skeptics
If you're a turkey skeptic like me, hear me out: these Air Fryer Turkey Drumsticks might just change everything.
Growing up, we always had ham for the holidays—turkey just wasn't our thing. But one year at Friendsgiving, my brother made a turkey that completely changed my life. It was juicy, flavorful, and had the most incredible crispy skin. Ever since, I've requested he make it every Thanksgiving. The key ingredient? Herb butter.
I'll be honest—I've never been a big turkey person. But when you brine these drumsticks overnight and cook them in the Ninja CRISPi PRO, something magical happens. The skin gets impossibly crispy, the meat stays juicy, and the flavor? Actually worth writing home about.
Real talk: my husband Luke is NOT a turkey fan. Never has been. But these drumsticks? He devoured them. The brine really makes all the difference—it infuses so much flavor into the meat that even the turkey skeptics in your life will be converted. I think I might have finally convinced him to be a turkey lover, just like I convinced him to leave the canned chili in the store and try my homemade version instead.
This is the kind of recipe that makes a fuss-free Thanksgiving actually possible. No wrestling with a giant bird, no heating up your entire kitchen for hours, no complicated carving at the table. Just throw these in the air fryer, and 45 minutes of active time later, you've got Thanksgiving turkey that even the skeptics will devour.
Perfect for those of us juggling a toddler, multiple brands, and the desire to actually enjoy the holiday instead of being stuck in the kitchen all day.
Why These Brined Turkey Drumsticks Are a Game-Changer
- It's actually crispy. The air fryer does what ovens struggle with—perfectly golden, crackling-crispy skin without any fuss. The Ninja CRISPi PRO's rapid air circulation is a game-changer here.
- The brine does the heavy lifting. Overnight brining means the flavor goes deep, and the meat stays incredibly juicy even if you slightly overcook it (which, let's be real, happens).
- No whole-kitchen commitment. You're not heating up the oven for hours or dealing with roasting pan logistics. The air fryer keeps the heat contained and your kitchen comfortable.
- Minimal hands-on time. Fifteen minutes to make the brine, 30 minutes of actual cooking time. That's it. The rest happens while you sleep or work on other dishes.
- Even picky eaters approve. My 14-month-old demolished these. If a toddler will eat turkey, you know it's good.
- No complicated carving. Just grab a drumstick and go. Perfect for casual Thanksgiving vibes.
sherisse's Recipe Notes
- Don't skip the brine. Seriously. The brine is what takes these from "fine" to "wow, this is good turkey." It adds flavor and keeps the meat juicy. 12-16 hours is ideal, but you can go as short as 6 hours or as long as 24 hours.
- Pat the skin VERY dry. Moisture is the enemy of crispy skin. Use lots of paper towels and get every bit of surface moisture off before adding the butter.
- Butter should be softened, not melted. Softened butter stays put on top of the drumsticks. Melted butter just runs off and you lose all that basting action.
- Cook in batches. Three drumsticks at a time in the 6-qt container. Don't try to cram all six in there—you'll sacrifice crispiness for convenience, and that's not worth it.
- Second batch cooks faster. Your air fryer is already hot by the time you cook the second batch, so start checking at 26 minutes instead of 28.
- Use an instant-read thermometer. Turkey is done at 165°F in the thickest part (not touching bone). Don't guess—check it.
SERVING SUGGESTIONS
I served these as part of a fuss-free Thanksgiving spread with creamy mac and cheese, herbed mashed potatoes, air-fried green beans, cranberry sauce, and dinner rolls. The whole meal came together without turning my kitchen into a sauna, which is exactly what I needed.
You could also serve these with:
- Simple mixed greens salad with a lemon vinaigrette to cut through the richness
- Crusty sourdough toast with butter for dipping into the creamy center
- Fresh fruit salad - berries, melon, or citrus segments add brightness
- Roasted breakfast potatoes for a more substantial brunch spread
- Hot sauce or salsa if you like a little heat with your eggs
Air Fryer Turkey Drumsticks (Brined & Buttery)
Equipment
- Ninja CRISPi PRO Air Fryer (AS100 Series)
- 6-qt CleanCrisp Glassware Container
- Large container or 2-gallon zip-top bag
- Instant-read thermometer
- Tongs
- Oven mitts
Ingredients
For the Brine
- 8 cups cold water
- ½ cup kosher salt Diamond Crystal
- ½ cup brown sugar packed
- 3-4 tablespoons black peppercorns
- 1 tablespoon whole allspice berries
- 6-8 fresh thyme sprigs
- 3-4 fresh sage leaves
- 6 garlic cloves smashed
- 3 bay leaves
- 1 medium orange quartered, optional
For the Turkey
- 6 turkey drumsticks about 3-4 lbs total
For the Herb Butter
- ½ cup unsalted butter softened to room temperature
- 2 teaspoons herbes de Provence
- Avocado oil spray
Instructions
Day Before: Make the Brine
- In a large container or 2-gallon zip-top bag, whisk together cold water, kosher salt, and brown sugar until completely dissolved.
- Add black peppercorns, allspice berries, thyme, sage, garlic, bay leaves, and orange quarters (if using).
- Submerge turkey drumsticks completely in the brine. If using a zip-top bag, place it in a large bowl or baking dish to catch any leaks.
- Seal and refrigerate for 12-16 hours (overnight works perfectly).
Cooking Day: Prep the Drumsticks
- Remove drumsticks from the refrigerator. Take them out of the brine and rinse each drumstick under cold water to remove excess salt.
- Pat drumsticks VERY dry with paper towels. This step is critical for achieving crispy skin.
- Let them sit at room temperature for 20-30 minutes while you prepare the herb butter.
- In a small bowl, mix softened butter with herbes de Provence until well combined.
- Place 2-3 dollops of herb butter on top of each drumstick. Lightly spray each drumstick with avocado oil spray.
Air Fry the Turkey
- Position modular base to LOW position (for 6-qt container). Insert crisper plate into the 6-qt glass container.
- Place 3 drumsticks in a single layer in the 6-qt container (don't overcrowd - cook in two batches).
- Set Ninja CRISPi PRO to AIR FRY function at 390°F for 28 minutes. Press dial to start cooking.
- When timer goes off, carefully remove container (use oven mitts - it's hot!), flip each drumstick using tongs, and return container to air fryer.
- Set to AIR FRY at 390°F for 3 minutes.
- Check doneness: Turkey is done when internal temperature reaches 165°F in the thickest part (not touching bone). Skin should be golden brown and crispy.
- Let drumsticks rest for 5 minutes before serving.
- Repeat with remaining 3 drumsticks. Note: Second batch may cook slightly faster since air fryer is already hot - check at 26 minutes for first side.
Notes
Nutrition
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