If youre tired of eating the same old Thanksgiving turkey stuffing every year, change things up by stuffing your bird with fruit, such as oranges, lemons, and limes. Citrus fruit is the best fruit to stuff a turkey with for a moist, delicately flavored result.
Youll save calories and fat by not using traditional stuffing, which is typically loaded with butter that soaks into the meat. On the other hand, fresh citrus fruit creates a porous area inside the cavity and provides moisture that steams and seasons the meat.
Finally, youll want to add the right aromatics when youre using fruit to stuff turkey, as herbs and spices will leave you with fresh, flavorful meat.
For a fresh, vibrant flavor, stuff turkey with citrus fruit like oranges, lemons, and limes. The juices from the fruit impart flavor and add moisture to the bird.
Come Thanksgiving, you’ll find many home cooks sticking an orange inside the cavity of their holiday turkey before popping it in the oven. But where did this tradition originate, and what purpose does it actually serve? There are some science-backed reasons as well as decades of tradition that explain why oranges have become the citrus fruit of choice for infusing flavor and moisture into turkey.
A Look at the History
The practice of putting citrus fruits like oranges, lemons, and limes into the cavities of poultry and meats during cooking dates back over a century Before modern refrigeration, cooks employed this technique as a way to impart flavor while preserving and tenderizing the meat.
When it comes to turkey specifically, oranges really grew in popularity as the go-to fruit during the early 20th century. Many favored their sweet, slightly tangy flavor and aroma over other citrus alternatives. It became tradition to stuff oranges alongside bread-based stuffings into Thanksgiving birds.
Infusing Flavor and Moisture
So why do so many cooks today still reach for an orange when cooking their holiday turkey? The reasons are simple – to add flavor and moisture!
As the orange slowly cooks inside the hot oven alongside the turkey its juices permeate the meat lightly seasoning and tenderizing it from the inside out. The orange infuses the turkey with a subtle sweetness and citrusy aroma that perfectly complements the savory meat.
Meanwhile the high moisture content of the fresh orange helps ensure the lean turkey breast stays deliciously juicy and does not dry out. The moisture released from the orange provides the right amount of steam to prevent the meat from becoming tough and chewy.
In short, oranges impart the ideal balance of sweet citrus and moisture to take your roasted turkey to the next level.
Other Benefits
Beyond moisture and flavor, stuffing an orange into your turkey offers a few other advantages as well:
- Acts as a natural meat tenderizer due to the citric acid
- Provides a nice presentation with the orange peeking out of the cavity
- Helps mask any gaminess in the meat with its sweet aroma
- Balances out the other rich, heavy flavors on the Thanksgiving table
Tips for Using Oranges
To get the most benefits out of your orange:
- Choose fresh, firm oranges and wash thoroughly. Slice into thick rounds or large wedges.
- Stuff loosely into cavity along with aromatics like onions, garlic, fresh herbs.
- Baste turkey with pan juices often for maximum flavor infusion.
- Let orange remain in turkey cavity as it rests before carving for added moisture.
- Squeeze roasted orange over finished turkey or use in gravy for bonus flavor.
Trying Other Citrus Fruits
While oranges are the most popular choice, other citrus fruits can also be used:
- Lemons – Impart brightness with their tart, zesty flavor. Also cut richness.
- Limes – Offer a tropical twist. Their acid tenderizes the meat well.
- Grapefruit – Provides a nice balance of sweet and tart. Adds great aroma.
You can mix and match citrus fruits in the cavity or use just one variety. Either way, the turkey will benefit from the added moisture and flavor.
Creative Ways to Use Oranges
Beyond stuffing a whole orange inside the raw turkey, there are also other tasty ways to incorporate oranges:
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Orange Glaze – Brush turkey with a sticky glaze of orange juice, honey, and spices for crispy, lacquered skin.
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Orange Butter – Rub seasoned orange butter under and on top of skin for incredible flavor and aroma.
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Orange Rice Stuffing – Cook rice in orange juice then mix with veggies, nuts and orange segments.
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Orange Sauce – Make an easy sauce from pan drippings, orange segments, parsley and butter for serving.
Potential Flavor Clashes
While orange works beautifully on its own, take care when pairing it with other strong flavors like:
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Maple syrup – The super sweet maple can overpower the orange.
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Vanilla – This accent flavor may create an odd citrus-vanilla combo.
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Lemon – Too much acidity from lemon and orange can be overwhelming.
In most cases, orange can blend well with herbs like thyme, sage, rosemary. But sample flavors together before mixing strong citrus with sweet glazes.
Frequently Asked Questions
How many oranges should I use?
For a 12-15 lb turkey, 2-3 oranges is sufficient. Slice into rounds or wedges and stuff loosely into cavity.
Can I use orange juice instead of a whole orange?
Whole orange slices work best. Juice alone won’t impart the same amount of moisture and flavor into the meat.
Is it safe to eat the orange after roasting in the turkey?
Yes, the high oven heat kills any bacteria. Just be sure the turkey reached 165°F internally before eating the orange.
Can I stuff the turkey with orange and traditional stuffing?
Absolutely! Layer orange slices on the bottom then add your favorite stuffing or dressing on top before roasting.
What’s the best way to use the roasted orange after cooking?
Squeeze over the carved turkey or use in gravy for extra flavor. You can also simply serve the orange slices alongside the meal.
A Beloved Tradition
When you roast your next turkey, embrace the tradition of stuffing it with fresh orange slices. This simple technique delivers big benefits in terms of infusing your holiday bird with flavor, aroma, moisture and beauty. Let the orange become your new secret ingredient for turkeys that wow!
How to Stuff Turkey With Fruit
- Citrus fruit, such as oranges, lemons, and limes
- Turkey
- Paper towels
- Sharp knife
- Cutting board
- Fresh herbs
- Cooking string
To stuff turkey with citrus fruit, youll first need to cut the fruit on a clean cutting board with a sharp chefs knife. Then, follow these instructions:
- Rinse the inside and outside of the turkey with cold water. Pat the surfaces dry with a paper towel.
- Wash the outside of an orange, lemon, and lime with water. Cut the citrus into quarter-sized wedges with a sharp knife and cutting board.
- Rinse three or four sprigs of fresh herbs with water. Herbs that complement turkey are rosemary, thyme or marjoram.
- Stuff the orange, lemon, and lime wedges into the turkey cavity with your hands, and then stuff in the herbs. Any unused citrus wedges can be used as a garnish on the turkey platter.
- Tie the legs together with some cooking string to keep moisture and heat inside the turkey for steaming the citrus.
- Cook the turkey in a 400-degree Fahrenheit oven until the internal temperature in the thigh and breast is 165 F or higher.
- Leave the citrus in the turkey as it cools for additional moisture. Discard the citrus when done carving.
Cut an onion and a garlic clove into wedges and insert them into the turkey cavity with the citrus wedges for additional flavor. Wash your hands before and after handling a raw turkey.
