Electric City Butcher offers Sustainable, Responsibly Raised Turkeys this Thanksgiving

November 12, 2021

Give thanks for Electric City Butcher, O.C.’s premier, whole animal butcher shop, partnering with Ferndale Market Ranch to offer a limited number of naturally processed, pasture-raised, antibiotic-free turkeys for pre-order this Thanksgiving.

“At ECB, we wouldn’t be anywhere without our farmers and ranchers. We are so grateful for our relationship with John Peterson and Ferndale Market Ranch. These folks have been raising turkeys since 1939, and our birds are hand-selected from their pasture-raised program,” said Chef Michael Puglisi, founder of Electric City Butcher, whose attention to detail, passion for sourcing, and disciplined execution have earned the shop national recognition. “If you’re going to be enjoying turkey on Thanksgiving, this is the bird you want on your table – you can taste the difference in the quality of a truly pasture-raised turkey.”

Electric City Butcher is offering limited turkeys ranging in size from 14 to 22 pounds. Guests can reserve their turkey online for pick-up Monday, November 22 through Wednesday, November 24. 

To assist the home cook, ECB has put together a Turkey Roasting Kit, which includes brine, compound butter, stuffing sausage, single-use roasting pan, trussing twine, and a jar of their famous chicken liver mousse. 

Also available for pre-order to complete any Thanksgiving dinner are house-made Turkey Gravy, Cranberry Sauce, Charcuterie Plates, and their seasonal Turducken Sausage.

“If you ask any butcher, they’ll tell you they hate making turduckens,” says Puglisi, referring to the roasted dish consisting of a chicken, inside a duck, inside a turkey. “There’s really no good way to make a Turducken come out perfect unless you turn it into sausage. Everything is better when it’s made into sausage.”

The ECB Turducken Sausage—available only during Thanksgiving—includes the same responsibly-raised chicken, duck and turkey sold fresh in the shop every day and combines it with Holiday spices, garlic, onion, parsley, cherries, orange zest, and brandy.

Guests may also reserve Keller Crafted Hams from Klingeman Family Farms, which utilizes sustainably raised heritage breeds to create pork that tastes nothing short of special. The ham is Non-GMO Project Verified, crafted by hand with organic ingredients, and available to order bone-in or boneless, maple or sugar-free.

“We’re all about transparency when it comes to butchery,” says Puglisi. “That’s why you can see from the street, right into the window in our walk-in. People want to know where their food comes from, and that it was raised and prepared in a way that respects the animal, the rancher, and the Earth. We wouldn’t do it any other way.”

At Electric City Butcher, each staff member has significant culinary experience, some having worked in the best restaurants in the country like Thomas Keller’s Bouchon, and Orange County's favorite, Taco Maria. 

ECB’s turkey roasting recipe will not only make a delicious bird, but it’s simple enough for the home cook to follow. Preparation includes autumnal flavors such as fresh rosemary, thyme sage, allspice berries, cloves, and black peppercorn. Guests are encouraged to add their favorite spices throughout the entire cooking process and personalize the recipe, which can be found online at electriccitybutcher.com.

Electric City Butcher’s Thanksgiving offerings are limited in availability and must be reserved in advance online at electriccitybutcher.com.

All holiday orders must be picked up from the Santa Ana butcher shop on Monday, November 22; Tuesday, November 23; or Wednesday, November 24.

Electric City Butcher is located at 201 East 4th Street in Santa Ana (accessible through main entrance conveniently located off Bush Street, between 4th and 5th Streets, or through Alta Baja Market). Current hours are 11 a.m. to 6 p.m. Tuesday through Friday, and 11 a.m. to 4 p.m. Saturday and Sunday. 

For more information, including online ordering for pick-up or delivery, sourcing partners, and interactive butcher classes, please visit electriccitybutcher.com

Greer's OC
Blogger | Journalist

Since 1993, Greer has been writing about fashion, dining and trends in Orange County, as a popular columnist for the Los Angeles Time Community Newspapers (Daily Pilot, Coastline Pilot and HB Independent) and now as founder of Greer’s OC.

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