Electric City Butcher offers Sustainable, Responsibly Raised Turkeys this Thanksgiving


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, sustainable, responsibly raised 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,” explains 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 may 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 a 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 stop 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 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 https://www.electriccitybutcher.com/how-to-roast-a-turkey.

Electric City Butcher’s Thanksgiving offerings are limited in availability and must be reserved in advance online at https://www.electriccitybutcher.com/thanksgiving-turkeys-orange-county. All holiday orders must be picked up from the Santa Ana butcher shop on Monday, November 22; Tuesday, November 23; or Wednesday, November 24.

Print Friendly, PDF & Email