Put the Turkey thighs skin-side down on a cutting board. Cover them with plastic.
Pound the thighs with a mallet.
Pound them until they are about an even height. Set them aside.
Prepare the dressing
Mise en place for the stuffing
Melt the stick of butter in a large saute pan. Add the onions, bell pepper, and celery and saute until the onion is translucent and the celery has softened.
Put the chicken base, cayenne, and poultry seasoning in a heat-proof measuring cup. Boil the water and add it to the chicken base. Stir it completely. Set it aside.
Put the stuffing mix into the stand mixer add the chicken base texture, the vegetables, and the smoked oysters. Mix to combine.
Make the injection
Melt the butter. Put the butter in the measuring cup. Add the herbs de Provence and the white wine. Set it aside.
Make the rub
Mix butter and poultry seasoning together set it aside.
Stuff the thighs
Lay the thigh skin-side down. Put about a quarter of a cup of stuffing in each thigh. Put the rest of the stuffing in a baking dish to cook separately. Pull the sides of the thighs up to cover the filling, then turn them over, skin-side up in the glass pan.
Fill the injection needle. Stab the thigh and inject the liquid. Do this repeatedly until you run out of injection.
Using your hands, put the rub on the thighs and rub it in nicely.
Sprinkle them with their Northwoods Seasoning.
Put them in the air fryer at 380°F / 193°C for 30 minutes or until they reach 160°F / 71°C degrees. Remove them from the air fryer and let them rest for 10 minutes before carving.
You can use bone-in thighs as well. You can use a sharp boning knife to cut around the bone and lift it out. Save it to make broth!