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For many families, the Shelton's Turkey has been a staple for their families holiday meals for as long as they can remember.  Every now and then, we have a new generation that is looking for a way to help keep this favorite family tradition alive, but give it a new flare.  Here's a wonderful recipe from one of our favorite culinarians, Chef Anita Dillon ( 951-323-1504).  Chef Anita has always given us some great new ways to prepare out favorite dishes.  This great Turkey recipe is perfect to impress the most ardent turkey fanatic in your family.  Enjoy.


Herb and Mustard Butter: (can be made a few days ahead, and we recommend you do)

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1/3 cup finely chopped green onion (tops only)

1/3 cup finely chopped fresh Italian Parsley

2 Tablespoons chopped fresh Thyme

1 1/2 Tablespoons chopped fresh Sage

1 Tablespoons Dijon mustard

1 1/2 Tablespoons salt (kosher preferred)

1 1/4 teaspoons black pepper (coarsely ground)


Fresh Shelton's Turkey, size depends on your needs.  For this recipe we're using a 14-16 lbs Turkey.  Rinsed with cold water, patted dry with paper towels inside and out.  Neck, Heart, Liver and Gizzard removed and reserved for another use.

10 fresh Italian Parsley sprigs

6 fresh Sage sprigs

6 fresh Thyme sprigs

2 Tablespoons olive oil

2 cups Turkey Stock (see this recipe)


2 cups (or more) Turkey Stock (see this recipe)

2 Tablespoons water

4 teaspoons cornstarch

3 green onions, white and green parts chopped separately

1/2 cup heavy whipping cream

1 Tablespoon chopped fresh Italian Parsley

1 Tablespoon chopped fresh Sage

1 teaspoon chopped fresh Thyme


For the Herb and Mustard Butter:

Whisk together all ingredients in medium bowl.  We recommend you make this a few days ahead, it will make your Turkey roasting day that much easier, and we all love easier.  Cover your Herb and Mustard butter and chill.  Bring to room temperature before using in the next steps.

For the Turkey:

Set rack low in the oven, and preheat to 325F.  Sprinkle main turkey cavity with salt and pepper.  Spread 2 Tablespoons of the Herb and Mustard butter inside the cavity.  Using your clean hands, starting at the neck end, carefully slide hands between skin and meat of breast, thighs and drumsticks to loosen the skin.  Spread Herb Butter over thigh and drumstick meat, under skin, and then again over the breast meat under the skin.  Fill turkey cavity with Parsley, Sage, and Thyme sprigs.  Tie legs together loosely.  Tuck wing tips behind back.

Place Turkey in roasting pan.  rub outside of turkey all over with the olive oil.  Sprinkle with salt and pepper.  Pour the stock into the pan and place in oven.  Roast the turkey until the thickest part of the breast meat reads 165 - 170 F (about 4 pounds per hour of roasting).  When removing turkey from roasting pan, make sure to tilt it to drain all of the juices from the cavity.  Place turkey on a platter and tent it with foil to keep it moist and warm, let sit for at least 30 minutes (the internal temperature will rise between 5 and 10 degrees).  Reserve pan juices for gravy

For the Gravy:

Scrape juices and brown bits from roasting pan into large glass measuring cup.  Spoon off fat, reserving 2 Tablespoons.  Add enough turkey stock to pan juices to equal 2 cups.  Whisk together 2 tablespoons cold water and cornstarch in small bowl until smooth. 

Heat 2 Tablespoons reserved turkey fat in large saucepan over medium heat.  Add white parts of onions.  Saute until beginning to color, about 6 minutes.  Add defatted pan juices, 2 additional cups turkey stock and cream.  Whisk in corn starch mixture.  Simmer until reduced to desired consistency, whisking occasionally, about 8 minutes. Stir in herbs and green onion tops.  Season with salt and pepper.