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I'm brining a turkey in homemade vegetable stock (any store stock flares me) and kosher salt and some herbs that don't bother me. I'd really like to bake the turkey with quartered oranges inside the cavity (goodness I miss citrus flavor!).
I've never cooked a turkey this way and I'm guessing that the orange won't somehow get IC unfriendly juice in the meat, but will give it flavor essence? Anyone know how this might play out? I'm thinking if it's inside the cavity only while baking it may taste "orange" but not "be orange?"
