Air Fried Crispy Turkey Thighs

For these juicy skin popping thighs I used the Ninja Foodi. We’ve had the beauty for about four months now. It was at sell in Costco and one of those why not moment’s came over me after a friend raved about theirs for an hour. They’re not a raver so I took their foodie wisdom seriously of how it makes incredible ribs that melt in the mouth in half the time. We did this with pork ribs and mmmmm. I missed the smoke of a smoker though so we’ll have to up the liquid smoke next time we try it.

The thing about the Ninja Foodi is that it was designed to be wide and hold things like entire turkey thighs. You can pressure cook something and then broil, bake or air crisp it (they’re trying to change the fried wording since it’s pretty myth like as it is more crispy than fried tasting).

For these thighs we just use the air crisp function which creates rapid convection and the heat in the Foodi crisps the skin and as the fat renders it self-bastes the thighs and they become extra juicy with barely any work. Just spray them, salt them, herb them and walk away.

These thighs are that juicy filled mix between just enough moisture on the inside and the right amount of crisp on the outside to where you even get that crunch to your munch.

Inspired by Justin Warner.

Ingredients

2-4 Turkey Thighs

1/4 teaspoon Italian Seasoning or Thyme for each thigh

Salt

Cooking Spray

Directions

  1. Season the thighs generously with salt and rub on the Italian seasoning or thyme. Spray the Foodi’s crisping basked with cooking spray and then drop in the thighs skin side down. Spray the top of the thighs with gusto.
  2. Dance a little.
  3. Drop the Crisping Lid and set to 390 on the Air Crisp function for 25 minutes, or until the skin is crisp and golden and a thermometer reads 165 degrees in the thickest part of the thigh.
  4. Let rest for 3 minutes before consuming. These are finger lickin good so feel free to lick away.

Published by

SI-Ya Ray

Greetings beautiful people. I bliss out over crafting new flavors, interviewing test makers and restaurant owners and discovering the brain.

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