Recipes

Baked Alaskan Sea Scallops February 07 2017

Baked Sea Scallops

16 sea scallops (get the dry packed, so much more flavorful)

5 tablespoons butter, melted

5 cloves garlic, minced

2 shallots, chopped

3 pinches ground nutmeg

salt and pepper to taste

1 cup bread crumbs

4 tablespoons olive oil

1/4 cup chopped parsley

lemon wedges for garnish (optional)


Preheat oven to 425 degrees. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.  Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Tiramisu February 29 2016

Ingredients

  1. Eggs(separated) -  6 each- separate the egg whites and egg yolks
  2. Sugar- 3 Tablespoons
  3. Mascarpone cheese-1 pound
  4. Brandy-2 Tablespoon
  5. Vanilla extract-1 Teaspoon
  6. Coffee-1 1/2 Cups
  7. Lady fingers- 30 
  8. Cocoa powder-As needed

Directions

  1. In a mixing bowl put the egg yolks with the sugar and beat until well mixed
  2. Then beat in the mascarpone, brandy & vanilla extract until smooth
  3. In another bowl mix the egg whites until they are stiff and fold into the marscapone mixture
  4. Dip the ladyfingers into the cold coffee and then layer into a pan use 15 cookies on the bottom and then spread half of the mascarpone mixture on to the cookies and sift some cocoa powder on top of it
  5. Repeat the process of step 4 and tightly cover pan let chill for 24 hours

 

 

 

 


Bread Pudding February 14 2016

Ingredients

  1. 1 Loaf French Bread
  2. 1 Quart Milk
  3. 3 Eggs
  4. 2 Cups Sugar
  5. 2 Tbs. Vanilla
  6. 1/4 Tsp. Cinnamon
  7. 1/4 Tsp. Allspice
  8. 3 Tbs. Butter

Directions

  1. Preheat oven to 350 degrees.
  2. Cut bread into squares and soak in milk.
  3. In a seperate bowl, whisk eggs, sugar, vanilla, allspice, and cinnamon. Pour over the bread.
  4. Grease a pan and bake for 35-45 minutes.

 

 


Tartar Sauce February 13 2016

Ingredients

  1. 1 Cup Mayo
  2. 1 Tbs Relish
  3. 1 Tbs Onion
  4. 2 Tbs Lemon Juice
  5. Salt and Pepper to Taste

Directions

Mix all ingredients in a bowl together. Add salt and pepper to taste.


Cod Po'Boy February 06 2016

Ingredients

  1. (4) 3oz Cod Filets
  2. 2 Tbs. Creole Seasoning
  3. 1 Tsp. Salt
  4. 1 Egg
  5. 1/2 Cup Cornmeal
  6. 2 Tomatoes
  7. 1/2 Cup Red Onions
  8. 2 Cups Lettuce
  9. 4 Rolls

Directions

  1. Heat fryer on to 350 degrees.
  2. Put the egg & corn meal into separate containers and season the corn meal with salt.
  3. Season the fish with creole seasoning, dip in the egg, roll in cornmeal, and set aside.
  4. Slice the tomatoes, red onions and lettuce and set aside.
  5. Fry the fish for about 5 minutes. While frying, toast the buns.
  6. Once the fish is done and the rolls are toasted, put the sandwich together.

 


Remoulade Sauce February 05 2016

Ingredients

  1. 2 Tbs. Horesradish
  2. 2 Tsp. Pickle Relish
  3. 2 Tsp. Garlic
  4. 1 Tsp. Cayenne Pepper
  5. 4 Tbs. Lime
  6. 1 Cup Mayo

Directions

  1. Mix and Cool

Shrimp Po'Boy February 04 2016

Ingredients

  1. 4 Tbs. Butter
  2. 1 Tsp. Garlic
  3. 3 Eggs
  4. 2 Tbs. Creole Seasoning
  5. 3/4 Cup Flour
  6. 2# Shrimp
  7. 2 Cups Panko Bread Crumbs
  8. 2 Cups Lettuce
  9. 1 Cup Red Onion
  10. 4 Rolls

Procedures


Seperate eggs, flour, and panko. Season flour with creole seasoning.

Coat the shrimp in flour, egg, and panko consecutively.

Slice onions and tomatoes, chop the lettuce, and set aside

Turn fryer on to 350 degrees. Once the oil is hot, put the shrimp in until they are golden brown.

Cut the rolls in half. Take the soft butter and garlic and mix together, then spread on the rolls and put into oven to toast.

Once the rolls are toasted, take out and assemble the sandwich

Spread the remoulade sauce on both pieces of bread. On the bottom half, put lettuce,red onion, tomato, and shrimp. Finish off with the top bun

 

 


Jalapeno Bacon Hushpuppies February 03 2016

Ingredients

  1. 1 1/2 Cup Yellow Cornmeal
  2. 1/2 Cup Flour
  3. 1 Tsp Baking Powder
  4. 1 Tsp Salt
  5. 1 Tsp Hot Sauce
  6. 1/4 Cup Onions
  7. 2 Jalapenos
  8. 4 Slices Bacon
  9. 2 Eggs
  10. 3/4 Cup

Directions

  1. Turn the fryer to 350 degrees.
  2. Cook the bacon thoroughly. Remove the grease with paper towels and chop.
  3. Mix all dry ingredients together in a bowl along with the chopped onions, jalapeno, & bacon.
  4. Mix the egg and milk together separately and add into the dry mixture.
  5. Scoop into the fryer and fry for about 5 minutes.

Gumbo January 25 2016

Ingredients
  1. 1 Tbs. Cayenne
  2. 1 Tbs. Paprika
  3. 1 Tbs. White Pepper
  4. 1 Tbs. Black Pepper
  5. 4 Lbs. Chicken Breast
  6. 3 Tbs. Salt
  7. 20 Oz. Flour
  8. 28 Fl. Oz. Vegetable Oil
  9. 2.5# Onions
  10. 2.5# Celery
  11. 1.5# Green Pepper
  12. 2 Tbs. Garlic
  13. 4 Bay Leaves
  14. 4 Quarts Chicken Stock
  15. 2# Andouille
  16. 1# Okra
  17. 3 Cups Long Grain Rice
  18. 1 Pint Green Onions

Directions

  1. Combine the cayenne, paprika, white pepper, and black pepper. Season the chicken with 1 tbs of salt and 1 tbs of the season mix. Dust the chicken with a little flour and then cook in a pot with olive oil until well browned. Remove the chicken from the pan and reserve.
  2. Strain the oil used to brown the chicken in order to remove the burnt pieces. Return the oil to a pot and add 16 fl. oz. of veggie oil. Over medium heat, add the rest of the flour while whisking to make a roux. Cook the roux slowly over medium heat - stirring often until it becomes copper-brown - around 45 minutes to an hour
  3. Add the onions, celery, bell peppers, garlic, bay leaves, salt, and the remaining season mix and cook for 5 minutes. Add the stock and bring to a simmer. Skim the fat from the surface and cook for around 1.5 hours skimming the fat occasionally.
  4. When the flour flavor is gone from the roux, add the chicken and andouille. Cook the gumbo for 1 more hour, skimming regulary.
  5. Saute the okra in olive oil, drain, and add to the gumbo.
  6. Cook the rice as directed. Once the rice is done, put gumbo in a bowl and add rice on top. Garnish with green onions.

 

 


Gumbo January 25 2016

Ingredients
  1. 1 Tbs. Cayenne
  2. 1 Tbs. Paprika
  3. 1 Tbs. White Pepper
  4. 1 Tbs. Black Pepper
  5. 4 Lbs. Chicken Breast
  6. 3 Tbs. Salt
  7. 20 Oz. Flour
  8. 28 Fl. Oz. Vegetable Oil
  9. 2.5# Onions
  10. 2.5# Celery
  11. 1.5# Green Pepper
  12. 2 Tbs. Garlic
  13. 4 Bay Leaves
  14. 4 Quarts Chicken Stock
  15. 2# Andouille
  16. 1# Okra
  17. 3 Cups Long Grain Rice
  18. 1 Pint Green Onions

Directions

  1. Combine the cayenne, paprika, white pepper, and black pepper. Season the chicken with 1 tbs of salt and 1 tbs of the season mix. Dust the chicken with a little flour and then cook in a pot with olive oil until well browned. Remove the chicken from the pan and reserve.
  2. Strain the oil used to brown the chicken in order to remove the burnt pieces. Return the oil to a pot and add 16 fl. oz. of veggie oil. Over medium heat, add the rest of the flour while whisking to make a roux. Cook the roux slowly over medium heat - stirring often until it becomes copper-brown - around 45 minutes to an hour
  3. Add the onions, celery, bell peppers, garlic, bay leaves, salt, and the remaining season mix and cook for 5 minutes. Add the stock and bring to a simmer. Skim the fat from the surface and cook for around 1.5 hours skimming the fat occasionally.
  4. When the flour flavor is gone from the roux, add the chicken and andouille. Cook the gumbo for 1 more hour, skimming regulary.
  5. Saute the okra in olive oil, drain, and add to the gumbo.
  6. Cook the rice as directed. Once the rice is done, put gumbo in a bowl and add rice on top. Garnish with green onions.

 

 


Root Salad January 24 2016

Ingredients
  1. 3 Carrots
  2. 3 Raw Beet Roots
  3. 7 Radishes
  4. 1 Celery Heart
  5. 1/2 Small Head of Raddichio
  6. 1 Fennel Bulb Head
  7. 1 Lemon
  8. 1/2 oz. Fresh Mint
  9. 5 Tbs. Olive Oil
  10. Salt and Pepper to Taste

Directions


  1. Use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.
  2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.
  3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl
  4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.
  5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.
  6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.
  7. Cut the lemon in half.
  8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.
  9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.
  10. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.
  11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables.
  12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint leaves and dig in!

 

 

 


Apricot Glazed Carrots January 20 2016

Ingredients:

  1. 2 Tbs. Olive Oil
  2. 1 Tsp. Minced Ginger
  3. 1/2 Tsp. Minced Garlic
  4. 3/4 Tsp. Curry Powder
  5. 1/4 Cup Chicken Stock
  6. 2 Tbs. Apricot Preserve
  7. 1# Carrots
  8. 1/4 Cup Cilantro
  9. Salt and Pepper to Taste

Directions:

  1. Mince garlic and ginger root. Peel the carrots and cut into diagonal slices 1/4" wide.
  2. Heat olive oil (or butter) in a heavy frying pan. Add garlic and ginger and saute for 1 minute, then add curry powder and cook for an additional 30 seconds. Whisk in chicken stock and apricot preserves and bring the mixture to a simmer.
  3. While the broth is simmering, stir in carrots to fully coat them with the mixture. Cover the pan and cook until barely tender crisp.
  4. Wash, dry, and chop cilantro while the carrots are cooking. When carrots are ready, stir in the cilantro and season to taste with salt and pepper.
  5. Serve hot!

 


Wasabi Deviled Eggs January 19 2016

Ingredients

  1. 7 Eggs
  2. 3 Tbs. Mayonnaise
  3. 2 Tsp. Wasabi Paste
  4. 1/2 Tsp. Mustard
  5. Salt and Pepper to Taste
  6. Sriracha - Garnish
  7. Paprika - Garnish

 

Ingredients

  1. Place the eggs in a pot and cover with water. Turn on high heat for 15 minutes.
  2. Refrigerate. Once cold, peel the eggs. Cut in half and place yolk in a bowl.
  3. Stir in mayonnaise, wasabi paste, and mustard to the yolk. Add salt and pepper to taste.
  4. Scoop the filling back into the egg and garnish with sriracha and paprika.

 


Polenta Crostini January 18 2016

Crostini

Ingredients

  1. 3 Cups Water
  2. 1 Tsp. Salt
  3. 3/4 Cups Cornmeal (More can be added if needed)
  4. 1 1/2 Tbs. Butter
  5. 1 Tbs. Romano

Directions

  1. Bring water and salt to a boil, then slowly whisk cornmeal in. Once thickened, add butter and cheese.
  2. Spread on a sheet pan to 1/4" and let cool.
  3. Once cooled, cook at 350°F until stiff.
  4. Let cool and cut into desired shapes.

 

Pesto

Ingredients

  1. 1/4# Parsley
  2. 1 Tsp. Pinenuts
  3. 1 Tsp. Garlic
  4. 1 Tbs. Romano
  5. 1 Cup Oil
  6. Salt and Pepper to Taste

Directions

  1. Add parsley, pinenuts, garlic, and romano to a food processor, and process until a paste-like texture is achieved.
  2. Slowly add olive oil through the top of the food processor until the pesto comes together.
  3. Add salt and pepper to taste.

 

 


Orzo Salad January 17 2016

Ingredients

  1. 1 Lb. Orzo Pasta
  2. 18 Oz. Cauliflower
  3. 5 Oz. Onion
  4. 3 Oz. Red Pepper
  5. 2 Oz. Green Pepper
  6. 10 Oz. Cherry Tomatoes
  7. 3 Tbs. Olive Oil
  8. 10 Oz. Broccoli
  9. Locatelli Cheese - Garnish
  10. Pine Nuts - Garnish

Directions

1.Cook the orzo as directed and let cool.
2.Cut the Cauliflower & Broccoli. Dice the peppers and onions and cut the cherry tomatoes into quarters, then put into bowl and toss with olive oil and Salt & Pepper. Bake at 350 for 15 minutes.
3.Refrigerate veggies after they are finished
4.Once everything is cold, put into a bowl and mix. Season with salt and pepper to taste.

 

 


Pierogi Lasagna January 17 2016

Ingredients

  1. 5 Sheets Fresh Pasta Dough
  2. 5 Lbs. Idaho Potatoes
  3. 2 Lbs. Onions
  4. 3 Tbs. Salt
  5. 2 Tbs. Pepper
  6. 1 Cup Cheddar Cheese
  7. 1 Cup Heavy Cream
  8. 4 Tbs. Butter
Directions1.Peel and cut the potatoes to make mashed potatoes.
2.Dice the onions and saute until brown.
3.Cook the potatoes until they can be mashed, then add butter, heavy cream, salt, and pepper.
4.Once the potatoes are done and mashed, add the onions and mix.
5. Layer out the lasagna noodles using filling in a 9x13 pan.
6. Bake for 30 minutes at 350, covered the entire time with foil.

Salted Cod Salad January 17 2016

Ingredients

  1. 8oz Salted Cod
  2. 1/4 Cup Olive Oil
  3. 1 Clove Garlic
  4. 3 Tbs. Lemon Juice
  5. 1 Cup Peppadews
  6. 3 Tbs. Capers
  7. 1/2 Tbs. Parsley
  8. 1 Cup Cherry Tomatoes
  9. Salt and Pepper To Taste

Directions

1.Soak the cod for 2-3 days in water changing the water out at least twice a day.
2.Boil the cod until it starts to break apart, then strain and cool. Once it is cold, break into bite size pieces.
3.Saute the oil and garlic for 2-3 minutes.
4.Add all the ingredients together and mix serve at room temp.

Grilled Steak with Asian Dressing July 22 2015

Ingredients:

12 oz Ribeye
1 tbs Soy Sauce
1 tsp Youngstown Rub

1/2 Lemon (Juiced)
2 tbs Rice Vinegar
2 tbs Olive Oil
2 tbs Sugar
1/2 tsp Sesame Oil
1/4 tsp Granulated Garlic
1 tsp Red Pepper Flake
1/2 Cucumber (Diced)
1 Avocado (Peeled and Diced)
1 Tomato (Wedged)
10 Leaves Romaine Lettuce (Cut into bite sized pieces)

1. Season both sides of steak with soy sauce and Youngstown rub and let marinate for at least 1 hour. 
2. Pre-heat grill for medium high heat. Grill steak for about 6 minutes per side for a medium steak.
3. Once steak is done transfer to a holding dish sprinkle with the lemon juice cover loosely with foil. Allow to rest for about 10 minutes and then cut into strips. 
4. Whisk the rice vinegar, olive oil, sugar, sesame oil, garlic, and red pepper flakes together in a bowl. 
5. Combine the salad, cucumbers, avocado, tomatoes and steak in a bowl. Pour dressing over toss and serve. 

Smoked Country Ribs with Sweet Potato Fries June 23 2015

Ingredients:

Country Ribs 4 ribs
Sweet Potatoes 2 potatoes
Black Pepper 1 tbs
White Pepper 1 tbs
Cayenne Pepper 1/2 tbs
Brown Sugar 3 tbs

Salt and Pepper (to taste)

2 cups of Flour

BBQ Sauce of choice

Ribs:

1. Mix all of the pepper and brown sugar together, then use it to season the ribs. 
2. Smoke at 300 F for 45 minutes.
3. Sauce the ribs with BBQ sauce of choice and smoke for 10 more minutes. 

Sweet Potato Fries
1. Cut sweet potatoes into fry shape and hold in cold water for 30 minutes.

2. Pat dry and dust in flour

3. deep fry at 350 F for 10 to 15 minutes until golden brown.

4. Sprinkle with a little brown sugar, salt and pepper and serve. 


Quinoa Chili June 11 2015

Ingredients:

2 Cups Beef Stock

1 Tablespoon Olive Oil

14.5 oz Diced Tomatoes

15 oz Beans

7 oz Roasted Red Peppers

7 oz Peppadews 

1 lb Turkey

1 cup Onions

2 tbs Garlic

1 Cup Quinoa

2 Tablespoons Chili Powder

1 Teaspoon Ground Cumin

1/4 Teaspoon Cayenne

1/4 Teaspoon Granulated Garlic

1/4 Teaspoon Granulated Onion

Salt and Pepper (use to your discretion)

 

In a saucepan add of 2 cups water, cook quinoa according to package instructions; set aside.

Add olive oil in a large pot over medium high heat. Add garlic and onion and stir frequently, until onions are translucent, around 2-3 minutes. Add in turkey and cook until brown. Then add all of your other ingredients including the quinoa into the pot. Reduce heat to low; simmer and cover, until thickened, for about 30 minutes. Add salt and pepper to taste.


Shepherd's Pie Recipe May 18 2015

This recipe is great way to get rid of your leftovers and still make something delicious and new. You'll need some left over chuck roast and some mashed potatoes, which would go great together as is. This recipe let's you make a whole new dish from some of the leftovers the night before! Who doesn't love that?

Ingredients:
Corn- 1 cup
Peas- 1 cup
Miller's Grassfed Chuck Roast- 1 lb cooked and shredded
(can use leftovers, if making first bake a 2 lb boneless chuck roast for 2 hours at 325°F with 2 cups of beef stock and 1 cup red wine)

Olive Oil- 2 Tbsp
Onion, minced- 1/2 onion
Beef Stock- 1/2 cup
Garlic, minced- 1 Tbsp
Salt- 1 1/2 tsp
Flour- 2 Tbsp
Granulated Garlic- 1 Tbsp
Chopped Fresh Rosemary- 1 Tbsp
Chopped Parsley- 2 Tbsp
Black Pepper- 1 Tbsp
2 cups leftover cooked mashed potatoes
6 Puff pastry shells


First roast the meat until it falls apart (if it's not cooked), then pull it into small pieces. Put the olive oil and onions in a pan and cook until soft, then add the garlic and cook for 2-3 minutes. Add the beef and flour mix to the pan and cook on medium low for about 5 minutes. Add the beef stock and let it cook until it thickens and forms a gravy. Once it thickens add the salt, pepper, granulated garlic, rosemary, and parsley. Let it simmer for 15 minutes on medium low. Put the puff pastry shells in a muffin tin then bake at 350°F for 8-10 minutes (until puffed and browned) while the filling is simmering. Once puff pastry is done, scoop a table spoon of the filling in each shell then put 1/2 tablespoon of potatoes on top. Bake at 350 for 3-4 minutes for the potatoes to brown.


Grilled Homemade Kolbassi and Kraut March 25 2015

 

2# Kielbasa (Either Old Fashion or Slovenia) cut sandwich style

1# Sauerkraut

½ Onion sliced

½ Stick Butter

½ Tbsp Brown Sugar

 

1 can/bottle of beer *Yuengling, Rust Belt Brewery or Great Lakes are great with smoked sausage!*

Kielbasa:

In a sauce pot, add Kielbasa and beer. Simmer for 15 minutes. Put Kielbasa on your grill while on medium heat for 20 minutes turning frequently.

Kraut:

Saute the onions in the butter on top of the stove. Once the butter in melted add the brown sugar and sauerkraut. Simmer for ½ hour on lowest setting. Put on top of your Kielbasa sandwich and enjoy!


Chiduckey Instructions December 08 2014

Thawing Instructions:
Chiduckey must thaw thoroughly before cooking. For best results, remove from box and thaw in refrigerator on the bottom shelf for approximately 48-72 hours.  You can leave it in your sink or on your counter top in a pan for 12 hours as well.

Quick Thaw Instructions:
Submerge Chiduckey in vacuum-sealed bag in cool water. Change water every hour for approximately 6-8 hours.

Dressing the Chiduckey:

Dress the Chiduckey as you would a Roasting a Chicken or a Turkey. Leave the cooking net on,  8 tablespoons of butter, 4 cups of turkey or chicken broth/stock (if you don’t have any you can use 4 cups of water and 4 cubes of boullion).  Salt, Pepper, Onion Powder, Poultry seasoning, Dried Parsley, and a sprinkle of Paprika and you are good to go!

Cooking Instructions:
9lb-10lb uncovered for 375 degrees for a half hour. Cover 325 degrees for 3  hours.  

You should baste your Chiduckey throughout the baking process, every 20 to 30 minutes is good, not only does it help crisp the exterior, it also allows you to keep an eye it. Your Chiduckey may take 15 minutes to 30 minutes more or less to cook, depending on your oven and if your Chiduckey is stuffed or not.  A meat thermometer is a very good kitchen tool to have for a Chiduckey, the center should be 165 degrees.  

Slicing Instructions:
Before slicing, allow an extra 20-30 minutes ‘resting time’ after removing the Chiduckey from the oven. This allows the juices to be absorbed into the meat so they don’t run out when you begin to carve. The end result will be easier slicing as well as juicier meat. We recommend using an electric knife, but a good carving knife works well also. First, slice off the wings and drumsticks. Cut the remainder into slices approximately 1/2" to 3/4" thick, slicing from wing to wing, then slice once down the middle.

Stuffing Ingredients:

Country Apple Sausage Stuffing: Pork, Apples, Salt, Pepper, Brown Sugar, Butter, Onion, Celery, Sage, Thyme.   

Italian Bread Stuffing: Butter, Onion, Celery, Salt, Pepper, Sage, Thyme.   

We want to see your Chiduckey!!!

Take a picture of your Chiduckey at any point of your Thanksgiving Feast and post it on our Facebook page, Catullo Prime Meats, or email us the image at shipping@catulloprimemeats.com.

                        -From our families to yours, Enjoy, and have a Happy Thanksgiving.                                                                                                                  


Turducken Cooking Instructions November 16 2014



Thawing Instructions:

Thaw 3 hours per 1 pound in your refrigerator.

 

Dressing the Turducken:
Dress as you would a Turkey. Leave the cooking net on, 8 tablespoons of butter, 4 cups of turkey or chicken broth/stock. Salt, Pepper, Onion Powder, Poultry Seasoning (Italian Rub), Dried Parsley, and a sprinkle of Paprika and you are good to go!

Cooking Instructions:

9-10lb uncovered for 375° for an hour. Cover 350° for 3 hours.

12-13lb uncovered for 375° for an hour. Cover 350° for 4 hours.

15-16lb uncovered for 375° for an hour. Cover 350° for 4 hours and 30 mins.


You should baste your Turducken throughout the baking process, every 20 to 30 minutes is good, not only does it help crisp the exterior, it also allows you to keep an eye it. Your Turducken may take 15 minutes to 30 minutes more or less to cook, depending on your oven and if your Turducken is stuffed or not. Remember- Oven times vary! A meat thermometer is a very good kitchen tool to have for a Turducken, the center should be 165 degrees.

Slicing Instructions:
Before slicing, allow an extra 20-30 minutes ‘resting time’ after removing the Turducken from the oven. This allows the juices to be absorbed into the meat so they don’t run out when you begin to carve. The end result will be easier slicing as well as juicier meat. We recommend using an electric knife, but a good carving knife works well also. First, slice off the wings and drumsticks. Cut the remainder into slices approximately 1/2" to 3/4" thick, slicing from wing to wing, then slice once down the middle.



We want to see your Turducken!!!

Take a picture of your Turducken at any point of your Thanksgiving Feast and post it on our Facebook page, Catullo Prime Meats, or email us the image at shipping@catulloprimemeats.com

-From our families to yours, Enjoy, and have a Happy Thanksgiving!