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How to Stuff a Turkey With Oranges, Lemons & Limes

author image Jennifer Loucks
Jennifer Loucks has been writing since 1998. She previously worked as a technical writer for a software development company, creating software documentation, help documents and training curriculum. She now writes hobby-based articles on cooking, gardening, sewing and running. Loucks also trains for full marathons, half-marathons and shorter distance running. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls.
How to Stuff a Turkey With Oranges, Lemons & Limes
A roast turkey with garnish. Photo Credit evgenyb/iStock/Getty Images

Change the way you stuff a turkey by using oranges, lemon and limes for a moist, delicately flavored bird. You will save calories and fat grams by not using traditional stuffing, which is loaded with butter that soaks into the meat. The fresh citrus creates a porous area inside the cavity and provides moisture that steams and seasons the meat. Adding herbs that complement the citrus and turkey is a simple way to stuff the bird, and creates a fresh, flavorful meat.

Step 1

Rinse the inside and outside of the turkey with cold water. Pat the surfaces dry with a paper towel.

Step 2

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.

Step 3

Rinse three or four sprigs of fresh herbs with water. Herbs that complement turkey are rosemary, thyme or marjoram.

Step 4

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 later.

Step 5

Tie the legs together with cooking string to keep moisture and heat inside the turkey for steaming the citrus.

Step 6

Cook the turkey in a 400-degree Fahrenheit oven until the internal temperature in the thigh and breast is 165 F or higher.

Step 7

Leave the citrus in the turkey as it cools for additional moisture. Discard the citrus when done carving.

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