The other day a friend of mine asked about something that he saw on a cooking show...
There was this argentinian chef/host on the show and he was roasting a pig, a suckling pig and ha added a whole orange to the mirepoix and he said that it was to keep the juices fat free.
At the end of the roasting he took the orange, cutted it in two, and it was full of fat and the stock was "pure jus" no fat, very clean and ready to be used as roasting jus or to make a sauce without the ton of grease that usually comes off when doing such dish.
He said that the trick was valid for the turkey too. Since turkey is something that I cook only for xmas and in my restaurant I don't have suckling pig on the menu, I'm not into experimenting it soon. But if anybody can tell me for starters, if that is true, I'll appreciate it big time (I'm not calling my friend a liar, but he is totally neophyte on the subject and also suspicious about some sort of TV trick/gimmick) and if somebody can give me a "Harold McGee" style answer much better.
Your toughts on the subject will be very appreciated.