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? Read on to learn all about the reasons and benefits of putting an orange in your 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.
The acidity from citrus fruits helps break down tough proteins and connective tissues in meats, resulting in a more tender and juicy finished product Their high moisture content also helps keep lean meats from drying out during the cooking process
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.
So in short, oranges impart just the right balance of sweet, citrusy flavor notes and moisture to take your roasted turkey to the next level.
Other Benefits and Tips
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
To reap all these benefits, here are some tips when using oranges:
- 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 in the turkey cavity:
- 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.
Mix and match different types of citrus fruits in the cavity or stick to just one – either way, your turkey will reap rewards in terms of flavor and moisture when cooked with citrus inside.
Delicious Ways to Use Oranges
Beyond stuffing it inside the raw turkey, there are also creative ways to incorporate oranges into your Thanksgiving bird:
- Orange Glaze – Brush turkey with a sticky glaze of orange juice, honey, and spices for crispy, lacquered skin.
- Orange Butter – Rub seasoned orange butter under and on top of skin for incredible flavor and aroma.
- Orange Rice Stuffing – Cook rice in orange juice then mix with veggies, nuts and orange segments.
- Orange Sauce – Make an easy sauce from pan drippings, orange segments, parsley and butter for serving.
So put those bags of oranges you bought to use in these tasty ways! Infusing orange flavor into the turkey or side dishes is a surefire way to impress guests.
Frequently Asked Questions
How many oranges should I use?
For a 12-15 lb turkey, 2-3 oranges is sufficient. Slice into rounds or large wedges and stuff loosely into cavity.
Should I peel the oranges first?
Leave the skin on for added moisture and flavor. The peel infuses the turkey beautifully when roasted in the cavity.
Can I stuff with orange slices AND traditional stuffing?
Absolutely! Layer orange slices on bottom of cavity then add your favorite stuffing or dressing on top before roasting.
What about food safety with the raw orange inside?
As long as the turkey reaches the safe internal temp of 165°F, it’s perfectly safe. The high oven temp kills any bacteria.
Can I use orange juice instead of a whole orange?
Whole orange slices work best. Juice alone will not impart the same amount of flavor or moisture into the meat.
Satisfy Your Citrus Craving
This Thanksgiving when prepping your holiday bird, embrace the time-honored tradition of stuffing it with fresh orange slices. Not only does it make for amazing presentation, but it also delivers a turkey brimming with moisture, flavor, and aroma. For the perfect balance of sweet citrus and savory herb flavors, don’t forget the orange!
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.
