Whole turkey with oranges and rosemary is seriously delicious. This is a super easy turkey recipe where the flavors blend magically, giving you a delicious, impressive turkey without any hassle.
The centerpiece of many Thanksgiving feasts is a beautifully roasted turkey. While there are many classic ways to prepare the holiday bird one technique that results in an extra moist and flavorful turkey is stuffing it with oranges. The tangy citrus infuses into the meat, keeping it tender and adding a bright pop of flavor.
Stuffing a turkey with oranges is surprisingly easy and makes for a fun twist on tradition. Follow the steps below for a foolproof orange-stuffed turkey.
Why Stuff a Turkey with Oranges?
There are a few reasons why oranges make an ideal stuffing for turkey:
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Moisture: Oranges are packed with juice, which bastes the turkey from the inside out. The high water content prevents the lean turkey meat from drying out.
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Flavor Orange zest and juice impart a lovely citrusy essence to the turkey. It gives a refreshing twist to the classic Thanksgiving flavors
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Aroma: As the oranges roast, they release a wonderful fruity fragrance that makes the whole house smell like the holidays.
Choosing the Right Oranges
For the best results, select fresh oranges with thin, vibrantly colored peels and a juicy interior. Navel oranges work well, but you can also use Cara Caras, blood oranges, or Valencia oranges. Stay away from thick-skinned varieties like grapefruit.
Allow 1-2 oranges per pound of turkey. For a 14 lb turkey, you’ll need 14-28 oranges. Excess oranges can be placed around the turkey in the roasting pan.
A pile of fresh oranges on a wood table
How to Stuff a Turkey with Oranges
Stuffing a turkey is easier than you think. Follow these simple steps for perfect results:
1. Wash the Oranges
Gently scrub the oranges under cool running water to remove any dirt or residue. Pat them dry with paper towels.
2. Cut the Oranges
Depending on the size of your turkey, you’ll want to cut the oranges into quarters or eighths. This allows you to tightly pack the cavity. Make sure to catch any excess juice from the oranges.
3. Loosen the Skin
Slide your fingers under the skin of the turkey breast to loosen it gently from the meat. Take care not to tear the delicate skin.
4. Rub the Skin with Orange Zest
Use a zester or microplane to remove wide strips of the orange zest. Mix the zest with softened butter or olive oil. Spread this mixture directly onto the meat under the skin.
5. Stuff the Cavity
Pack the orange wedges tightly into the main cavity of the turkey. Throw in a few sprigs of fresh herbs like rosemary or thyme too.
6. Truss the Turkey
Fold the neck skin over and use butcher’s twine to truss the legs and tie up any openings. This helps the bird hold its shape.
7. Roast as Usual
Place the stuffed turkey on a roasting rack in a pan. Roast according to your normal method, basting periodically with pan juices.
That’s all there is to it! As the turkey roasts, the oranges infuse the poultry with tangy-sweet flavor and moisture.
Serving Suggestions
A citrus-stuffed turkey deserves some bright, seasonal sides. Here are some suggestions:
- Roast sweet potatoes with orange butter
- Sauteed Brussels sprouts with orange zest
- Wild rice pilaf with orange cranberries
- Orange-scented rolls
Don’t forget to make use of any extra roasted orange slices on the side. They make a delicious snack!
For dessert, complement the turkey with pumpkin pie, cranberry sauce, or an orange chiffon cake.
Other Ways to Use Oranges with Turkey
If stuffing the turkey seems too tricky, there are other easy ways to incorporate oranges:
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Orange glaze: Whisk together orange juice, zest, and melted butter. Brush over the turkey skin during the last 30 minutes of roasting.
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Herb rub: Mix chopped orange zest with olive oil, salt, pepper, and chopped rosemary. Rub this onto the skin before roasting.
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Oven bags: Add orange slices, juice, and herbs to the oven bag before cooking the turkey inside.
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Gravy enhancement: Stir freshly squeezed OJ into the gravy for a boost of bright flavor.
So go ahead and think outside the box this Thanksgiving! With its juicy meat and irresistible citrus aroma, an orange-stuffed turkey is sure to become your new holiday tradition.
How To Prep A Turkey
Since this post is about cooking the bird whole, these directions will be for prepping a whole bird (you can find cooking directions to make this recipe for a spatchcocked turkey in the notes of the recipe card at the bottom of this post.
Here’s how I prep this turkey recipe for roasting:
- Pull the turkey out of the fridge an hour before cooking so that it can get closer to room temperature.
- If your roasting pan doesnt come with a rack (or if youre the smart person who prioritizes the convenience of a disposable roasting pan over the pretty store-bought ones- more power too you) pop a metal baking rack into the pan before adding the turkey. This will help keep the bottom from burning and make it easier to remove the bird once hes cooked.
- Be sure to salt and pepper the inside cavity of the turkey for added flavor to the inside meat.
- To stuff or not to stuff? I am in the camp of not stuffing your turkey with actual stuffing for a few reasons (although you should totally make my delicious Cornbread and Sausage Dressing and serve it along side this turkey! Trust.):
- You need to also make sure that the stuffing comes to a safe temperature for eating or youll risk getting food borne illness.
- Because of the last reason, youre much more likely to overcook your turkey if you stuff it with actual stuffing since youll probably want to avoid the aforementioned food borne illness.
- That said, I still encourage you to place things like citrus, herbs, alliums inside the cavity. Just dont over stuff it.
- For the outside of the turkey, I went with a compound butter in this recipe to add great flavor and help with browning. Youll want to make sure you soften your butter in advance so that its easy to work with. I just leave a stick out the night before.
- First, rub ⅓ of the compound butter under the skin, directly onto the turkey breast. Make sure you get all up in there. Im serious. Its important to get all that delicious flavor onto the actual meat, not just the skin!
- I rubbed ⅔ of the compound butter all over the outside of the turkey.
- Tie the drums together with a bit of cooking twine. I also tuck the wings under the turkey so they don’t burn.
- Place the neck and giblets into the bottom of the pan as they provide excellent flavor for the juices/gravy (in our family we also fight for the neck as the meat is fantastically tender).
How to Carve a Turkey
This can seem intimidating but doesn’t have to be. When separating parts, it helps to find the joint for easier separating and be sure to slice meat against the grain.
Here’s how I break down my rested turkey:
- If possible remove the wishbone. You can find this on the wing side of the turkey under the turkey breasts. Youll slice on either side of it and give it a good yank to get it out. This is optional, but it makes removing the breast meat easier.
- Next slice through the skin connecting the leg and breast meat and pull the turkey leg down exposing the joint (use your muscles!!). Start with the tip of your knife and cut through the hip joint to remove the legs. Then you can separate the drums from the thighs by cutting through the joint that connects those and if you want, remove the bone from the thigh meat and slice it.
- Remove the breast meat in one piece by slicing down the side of the breast bone and peeling the breast meat down (go for longer strokes so that youre not sawing the meat). Then slice the breast against the grain from tip to tip.
- Pull down the wings to expose the joint. Cut through the joint and remove the wings.
- Be sure to save the carcass to make turkey soup and be sure to use all the pan drippings to make gravy (you can add additional store-bought or homemade turkey broth and thicken with a flour or cornstarch slurry on your stovetop. Be sure to use a fat separator first!).
Orange Spiced Turkey | Your turkey for this year’s Thanksgiving!
FAQ
Why do people put oranges in turkey?
Putting citrus inside the cavity — as well as using it to flavor the butter that’s spread under the skin — will impart fragrant flavor into the entire bird.Jan 4, 2025
Can you stuff turkey with oranges?
Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
What fruit is good to stuff a turkey?
More Ways to Sneak Flavor into Your Stuffing
Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey. You can even go with dried fruit, like cranberries, to double down on the autumn vibes.
Are oranges good in turkey?
Whole turkey with oranges and rosemary is seriously delicious. This is a super easy turkey recipe where the flavors blend magically, giving you a delicious, impressive turkey without any hassle.
How do you cook a turkey stuffed with oranges?
A: The best way to cook a turkey stuffed with oranges is to roast it in the oven. Preheat the oven to 350 degrees Fahrenheit. Place the turkey breast-side up in a roasting pan. Stuff the turkey with the oranges and any other desired stuffing.
What fruit goes well with a roasted turkey?
Squeeze roasted orange over finished turkey or use in gravy for bonus flavor. 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.
How do you cook a fried turkey with citrus?
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.
How do you make a good turkey stuffing?
For a simple and flavorful stuffing, try combining orange slices with bread cubes, chopped walnuts, and dried cranberries. Be sure to bake the turkey until the internal temperature reaches 165 degrees Fahrenheit, and let it rest for at least 10 minutes before carving.