Chiduckey directions, Chiduckey Instructions, Chiduckey recipe -

Chiduckey Instructions

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:
5lb-6lb uncovered for 375 degrees for a half hour. Cover 325 degrees for 1.5 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

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