Gather all ingredients and measure out the salt, pepper, garlic powder, smoked paprika, and onion powder into a small bowl. Chop the fresh parsley finely. This prep work ensures you're not fumbling with measurements while handling raw turkey, which keeps food safety in check and helps you work efficiently.

Add the ground turkey to a large mixing bowl along with the seasoning mixture from Step 1, olive oil, and Worcestershire sauce. Using your hands, gently combine the ingredients until just mixed—avoid overworking the meat, as this will make the burgers dense and tough. Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow indent into the center of each patty with your thumb; this prevents the burger from puffing up during cooking and ensures even doneness. I like to make the indent slightly deeper than you'd think necessary, as it tends to fill in a bit during cooking.

While you finish shaping the patties, heat your air fryer to 350°F. This ensures the cooking chamber is at the proper temperature when the burgers go in, allowing for consistent, even cooking and optimal browning on the exterior.

Once preheated, carefully place the shaped patties from Step 2 into the air fryer basket in a single layer, making sure they don't overlap. Cook for 6 minutes, then flip each patty carefully and cook for another 6 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part. Ground turkey is leaner than beef, so the exact doneness is crucial—I always check with a thermometer rather than guessing, as overcooked turkey burgers can become dry and unappetizing.

Remove the burgers from the air fryer and let them rest on a clean plate for 1 to 2 minutes before serving. This brief resting period allows the juices to redistribute throughout the meat, resulting in juicier, more flavorful burgers. Serve immediately on buns with your favorite toppings.