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In the mad scramble to prepare the perfect Christmas dinner here is a short recipe my wife Andrea implements for improving the juiciness of an oven roasted turkey.

 
For this fruity surprise you will need:
4 - Apples (preferably Honey Crisp or Braeburn)
4 - Navel Oranges
1 - 15 oz can of Mandarin Oranges (drained)

Prepare your turkey as you traditionally do, but instead of stuffing the bird with dry bread mixes, super charge it with assorted fruits.

In a medium size mixing bowl add the following contents:
2 - peeled and quartered apples
2 - thinly sliced navel oranges
1/2 - of the Mandarin Oranges

Fold the mixed fruits (for you guys who don't understand basic foodie talk, that means stir it a few times).

Fill the neck pocket of the turkey with about 1/3 of the mixture but do not pack it. Stich the neck.
Use the remaining mixture for the lower cavity. No not close the cavity. Roast the turkey as you normally do.

While your turkey is roasting an interesting transformation occurs. The moisture and flavor of the fruit rises into the breast of the turkey. Likewise, after the fruit has lost its natural juices, it absorbs the foul (no pun intended) taste from the cavity.Once the bird is roasted to your specifications, remove the fruit from the cavity and DISCARD IT.

The fruit from the neck remains edible; however, peel and quarter the remaining fruit and garnish the bird for presentation.