Prep the turkey: Pat the turkey steaks dry with paper towels. Dry surfaces brown better and prevent steaming.

Make the marinade: In a bowl, mix 2 tablespoons olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 minced garlic cloves (or 1 teaspoon garlic powder), 1 teaspoon paprika, 1 teaspoon dried thyme, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add a pinch of red pepper flakes if you like gentle heat.

Coat and rest: Add turkey steaks to the bowl and toss to coat evenly. Let them sit for 15–20 minutes at room temperature, or up to 2 hours in the fridge. A short rest improves flavor and tenderness.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. A hot basket helps with browning.

Arrange in the basket: Lightly oil the air fryer basket or use a perforated parchment liner. Place turkey steaks in a single layer with a little space between pieces. Work in batches if needed.

Cook: Air fry at 380°F (193°C) for 8–10 minutes total, flipping halfway. Start checking doneness at 7–8 minutes.

Check temperature: Use an instant-read thermometer. Turkey is done at 165°F (74°C) in the thickest part. If not there yet, cook 1–2 minutes more and recheck.

Rest and serve: Transfer to a plate and rest for 3–5 minutes. Garnish with chopped parsley and a squeeze of lemon. Serve with your favorite sides.