Roasting a Turkey
Has anyone ever heard of putting apples and oranges in the cavity of the turkey to flavor the meat? I remember my mother dong this when I was a child and the meat was always juicy and sweet. I do not know how many of each to use. Any help?
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6 Comments:
I put lemons and onions in my turkeys and chickens. Thus, I'm sure apples and oranges or anything you decide upon will infuse some flavor. There is no specific amount, just cut the fruit into quarters, and stuff the cavity. Good luck and Happy Holidays!!!!!!!
Mich23 at 10:37AM on 12/25/07
What Mich said--no worries re: the amounts, just DO IT. You'll have a delicious, flavorful bird!
Curlz at 11:42AM on 12/25/07
I've been doing it for years (apples, oranges, a lemon, some rosemary, sage and tarragon), and everybody loves it. The amounts depend on the size of your turkey - start with one apple, one orange and one small lemon and see if you need more (I always cut more and end up eating some apple and orange slices:-)). I slice apples and oranges and quarter a lemon. If you make gravy from drippings later, it will have a wonderful fuity-ish taste (incredible over mashed potatoes, especially, if you mix regular and sweet potatoes for your mash). I also baste the turkey with a mixture of maple syrup and bourbon, but of course, it's a matter of taste. Whatever you end up doing, good luck and happy holidays!!
brooke29 at 1:17PM on 12/25/07
Stud the apple, orange, or an onion with some whole cloves to give a hint of spice. Also, don't forget the poultry seasoning, sprinkled inside the carcass.. Without it, the bird always tastes a little flat
DaveFaris at 1:28PM on 12/25/07
That sounds delicious! It works for other birds too. My favorite lazy way to roast a chicken is to rub it with butter and put orange marmalade under the breast skin and inside the cavity. It makes it SOOOoo juicy and tasty.
djlemur at 2:19PM on 12/25/07
I put an apple cut in quarters and a huge seedless orange in my turkey's cavity. Also sage leaves, rosemary, vidalia onion cut in quarters skin on, 2 heads of garlic slived horotzonally with skin on. I also use half a bottle of wine in the bottom of the pan to season my gravy before I ever get to it.
JerzeeTomato at 4:09PM on 12/25/07