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How to Make a Full Thanksgiving Dinner in an Air Fryer

Learn how to make a beautiful Thanksgiving dinner with tender, juicy turkey and flavorful classic side dishes in the air fryer in about an hour and a half. We don't use the oven or stovetop at all!
Course Main Course
Cuisine American
Keyword Air Fryer Thanksgiving Recipes
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Servings 4 servings
Calories 2069kcal
Author Faith Gorsky

Equipment

Ingredients

Air Fryer Boneless Turkey Breast Roast with Stuffing:

  • 6 cups diced stale bread see Notes
  • 2 1/4 cups chicken stock
  • 1 1/2 tablespoons minced dried onion
  • 1 1/2 tablespoons minced fresh rosemary
  • 1 1/2 tablespoons minced fresh thyme
  • 1 1/2 tablespoons minced fresh sage
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon salt slightly heaping 1/4 teaspoon
  • 1/4 teaspoon black pepper slightly heaping 1/4 teaspoon
  • 4 1/2 tablespoons unsalted butter chilled and diced (plus more for greasing the dish)

Air Fryer Boneless Turkey Breast Roast:

Air Fryer Sweet Potatoes:

  • 4 medium sweet potatoes scrubbed and patted dry
  • Any toppings you like such as butter, salt, etc. for serving

Air Fryer Green Bean Casserole:

Air Fryer Cranberry Sauce:

US Customary - Metric

Instructions

Prep the Stuffing:

  • For the stuffing, add all ingredients (except the butter) to a large bowl and toss to mix. Fold in the butter.
  • Grease an 8 by 8-inch oven-safe dish with butter. Add the stuffing to the prepared dish, spreading it out evenly and then creating a well in the center where you’ll place the turkey.

Prep the Turkey Breast:

  • If your boneless turkey breast roast came with twine around the outside, leave it on. Otherwise, wrap the outside in twine so it’s a compact bundle.
  • Add the butter, salt, poultry seasoning, paprika, garlic powder, and black pepper to a small bowl. Stir until well-combined. Rub the butter mixture on all sides of the turkey breast roast.
  • Place the buttered turkey breast roast in the center of the dish with the stuffing and cover with foil.

Prep the Sweet Potatoes:

  • Use a fork or sharp pairing knife to poke a few holes in each sweet potato. Wrap each sweet potato in foil.

Cook Time 1 (400F, 40 Minutes):

  • Preheat an air fryer to 400F.
  • Add the the covered stuffing/turkey and the foil-wrapped sweet potatoes to the air fryer; air fry for 40 minutes. Rotate the sweet potatoes once halfway through (rotate the side that’s facing down and if you have multiple racks in your air fryer, also rotate the racks they’re on; this will help make sure they cook evenly).

Prep the Green Bean Casserole:

  • Add the beans, half and half, Worcestershire, garlic powder, salt, black pepper, 1/4 cup fried onions (reserving 3/4 cup for topping), and cream cheese to a large bowl. Toss to combine.
  • Transfer the mixture to a 6-cup oven-safe gratin dish (or two 3-cup gratin dishes) and cover with foil.

Prep the Cranberry Sauce:

  • Add all ingredients to a small-medium bowl and toss to coat the cranberries. Transfer the mixture to a 1-cup oven-safe dish and cover with foil.

Cook Time 2 (350F, 25 Minutes):

  • After the stuffing/turkey and sweet potatoes have cooked in the air fryer for 40 minutes, turn the air fryer down to 350F. Add the covered green bean casserole and covered cranberry sauce, and air fryer for 25 minutes.

Cook Time 3 (Browning, 5 Minutes):

  • Check the turkey for doneness (see Notes). If you want additional browning on the turkey and stuffing, remove the foil and air fry for 5 minutes or until browned.
  • Check the sweet potatoes for doneness. Wearing potholders, peel back the foil and insert a sharp paring knife; if it slides in and out of the center, it’s done. You can also squeeze each sweet potato and see if they have some give; if they are still hard, they’ll need to air fry longer. Once the potatoes are fully cooked, wearing potholders, unwrap the potatoes, place each potato on top of its piece of foil, and air fry them a couple minutes more to crisp their skin.
  • Remove the cover on the green bean casserole, give it a stir, and spread the remaining 3/4 cup of fried onions evenly on top. Return to the air fryer to brown the onions, about 5 minutes.
  • Remove the cover on the cranberry sauce. Use a fork to mash a few of the berries to thicken the sauce.

Notes

  • Diced Stale Bread: The bread should be stale and hard for this stuffing recipe. You can also buy dry bread cubes for stuffing at the grocery store (look for it in the bakery area or the aisle with the boxed stuffing mixes). Alternatively, you can cut fresh bread into 1/4-inch cubes, spread the cubes out onto a baking tray, and bake at 350F until dry, tossing occasionally.
  • Turkey Temperature: As per the USDA, turkey is done when it reaches 165F on an instant-read thermometer inserted into the thickest part. I like to pull it out at 160F because carry over cooking will bring the temperature up to 165F, but that’s completely up to you.
  • Recipe Yield and Nutritional Information: This meal was designed to feed 4 people. You likely won't have any turkey leftovers, but you might have leftovers from the side dishes. The nutritional information for this recipe was calculated based on this recipe making 4 servings.

Nutrition

Calories: 2069kcal | Carbohydrates: 250g | Protein: 124g | Fat: 65g | Saturated Fat: 28g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 3898mg | Potassium: 2689mg | Fiber: 26g | Sugar: 46g | Vitamin A: 34514IU | Vitamin C: 30mg | Calcium: 715mg | Iron: 19mg