Cooking your Christmas dinner in an air fryer is a smart move. It takes less time and energy – for the chef, as well as the electrical sort. It also tastes every bit as good, dare we say even better, than if made in a conventional oven. The whole festive shebang can be on the table in under two hours, leaving you time to drink sherry, have a nap and argue with your family.
“Whether it’s just used for cooking roast potatoes, sprouts or even the turkey, air fryers can play a huge part in the Christmas day lunch,” says Clare Andrews, author of The Ultimate Air Fryer Cookbook. “The air fryer locks in the flavour. Potatoes, especially, are delicious, they always come out crispy on the outside and fluffy on the inside. You can cook many different types of veg in it, too – cauliflower cheese, honey roasted parsnips and carrots, even shredded cabbage with shallots.”
But can you cook your turkey in an air fryer? “Air fryers come in all shapes and sizes, so make sure your bird can fit into yours. I prefer a turkey crown,” says Clare. “Air fryers tend to be smaller than conventional ovens, so cook your turkey first, then the trimmings while the meat is resting. Timing is key. Unlike an oven, you don’t need to pre-heat the air fryer, which can make timings easier to manage. A conventional oven will take around twice as long when you include the pre-heating time.”
Of course, there are limits. You can’t cook everything at once in an air fryer, so you may choose just to do elements of our step-by-step guide. But private chef Michaela Hanna thinks we shouldn’t worry about cold turkey. “Proper resting ensures the meat won’t be dry. Besides, warm food has more flavour than piping hot, and the gravy will add heat,” she says.
And while it’s not a day where the health-giving properties of a meal are at the forefront of our Prosecco-addled minds, it is also a small comfort to know you will be consuming significantly less on the saturated fat front. “It’s not only cheaper to use than a conventional oven, it’s healthier too. You don’t need to use any oil at all,” says Clare.
It’s not just the big feast that an air fryer is useful for, either. It’s a great way to heat up leftovers and handy for other Christmas meals and delights. “I love to warm my mince pies in my air fryer,” says Clare. “I do Christmas Day breakfast. Try halloumi wrapped in bacon and served on sourdough bread with crushed avocado. Bacon is a whole other level cooked in the air fryer.”
Step-by-step guide to cooking Christmas dinner in an air fryer
Step 1
Turkey
“Rub butter and seasoning into the skin. Then I use the same method as if cooking a whole chicken – cook breast down first at 190°C for 30 minutes, then turn breast side up and finish for a further 30 minutes,” recommend Clare. “On average, it should take around an hour, depending on the size of your bird. Each air fryer is different, so check as timings are a guideline only.” Stick a skewer into the thickest part of the crown and ensure juices are running clear, or use a meat thermometer – it will need to reach an internal temperature of 70°.
While the turkey is cooking, roll your stuffing into balls and prep your pigs in blankets. “Wrap a rasher of smoked streaky bacon around each chipolata and brush with olive oil,” recommends Tom Citarella, development chef for Russell Hobbs air fryers.
Step 2
Pigs in blankets and stuffing
While the turkey is resting, cook your pigs in blankets, then keep warm with foil. Tom does them at 190°C for 10 minutes (make sure juices run clear). If you like them extra crispy, add another 5-10 minutes.
“Stuffing is great when cooked in the air fryer. Roll into balls, spray with a little oil and pop in at 180°C for 8 minutes, turning half way,” says Clare. “Depending on size, you may need to adjust cooking times.”
While the trimmings are cooking, prep your potatoes. “I have tried and tested many ways. The best is to par boil from salty cold water for about 5 minutes, drain, rough up the edges and leave to steam dry for a few minutes,” says Clare.
Step 3
Roast potatoes and parsnips
“Add a little oil to the potatoes and put in the air fryer on 200°C for 20 minutes. Don’t over fill your basket. Shake a few times throughout,” says Clare.
Tom makes honey roast parsnips in the air fryer. “Peel 4-6 parsnips and cut the top and tail off. Cut into quarters and remove the middle core. Combine 3 tbsp honey, 1 tbsp olive oil and salt and pepper, toss the parsnips in the mixture ensuring they’re evenly coated. Remove the crisping plates from your basket, add the parsnips and cook for 20 minutes until soft and golden brown.”
Step 4
Vegetables
Roasted sprouts work brilliantly in the air fryer, says Tom. “Trim the bottom of the sprouts, cut in half and wash under cold water. Drain and pat dry. Combine with olive oil and salt and pepper in a bowl, mix evenly, place and cook for 12 minutes at 200°C until golden brown, shaking occasionally.
His other favourite recipe is orange-scented Chantenay carrots. “Peel 500g of carrots and trim the ends, wash with cold water. Combine zest of 1 orange, 1 tbsp maple syrup, 1 tbsp olive oil and salt and pepper, and toss the carrots in the mixture ensuring they’re evenly coated. Remove the crisping plates from your basket. Set to 200°C and heat for 5 minutes, add the carrots and cook for 20 minutes until soft and golden brown.
Step 5
Gravy
“I do love my air fryer, and marvel every day what can be cooked in it, but it does have its limits,” says Clare. “I suggest pre-making your gravy and popping it in the freezer, then all you need to do is defrost and reheat it on the hob while you carve the turkey.”
Clare Andrews is the author of The Ultimate Air Fryer Cookbook and The Ultimate Slow Cooker Cookbook (Penguin Michael Joseph, £20)