You’ll Need
For the Turkey
4 bone-in turkey thighs
2 tbsp olive oil
2 tbsp maple syrup
2 tbsp bourbon
2 tsp Dijon mustard
3 garlic cloves, crushed
1 tsp smoked paprika
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp sea salt
½ tsp cracked black pepper
Optional but Dangerous
Crispy bacon pieces
Fresh thyme
Buttered corn on the cob
Homemade stuffing
Creamy mashed potatoes
Rich turkey gravy
Method
Preheat your air fryer to 190°C.
Pat the turkey thighs dry thoroughly with kitchen paper. Dry skin creates crisp skin.
In a large bowl, whisk together the olive oil, maple syrup, bourbon, Dijon mustard, garlic, smoked paprika, onion powder, thyme, rosemary, salt and black pepper.
Coat each turkey thigh thoroughly in the glaze, making sure every surface is well covered.
Place the turkey thighs skin-side up into the air fryer basket in a single layer, leaving space around each piece for the hot air to circulate.
Air fry for 20 minutes.
Carefully turn the thighs over and cook for a further 10 minutes.
Turn them skin-side up once more, brush with any remaining glaze and cook for a final 8–10 minutes, or until the skin is deep golden, beautifully sticky and the internal temperature reaches 75°C.
Rest the turkey for 5 minutes before serving to keep every bite juicy.
Serve alongside all your favourite Thanksgiving sides with plenty of hot gravy.