Chef Michael Brenfleck knows a thing or two about craft. At his celebrated Little Walter’s, a soulful and heartfelt ode to his Polish roots, Brenfleck labors tirelessly over his custom-made, wood-fired oven overlooking a buzzy but snug dining room. This holiday season, the two-time New York Times lauded chef and restaurateur has has proudly cracked the secret to his perfect turkey recipe: a Bitburger Premium Pilsner-based brine to seal in juices while adding depth of flavor.
“I like using a German Pilsner in my holiday turkey brine when I want to enrich the flavor without overpowering the bird,” Brenfleck said. “Bitburger just happens to be my favorite: it adds the right balance of complexity while letting the turkey’s flavor shine through. Additionally, the brine gives the turkeys a nice rich hue making them just as beautiful as they are delicious.”
Take a chance this Thanksgiving and check out award-winning Chef Brenfleck’s tried-and-true turkey recipe below.
………………………….
Brenfleck’s Bitburger-Brined Turkey
Ingredients:
– 3.8 quarts water (just under 1 gallon)
– 2 16.9 ounce cans of Bitburger Premium Pilsner
– 1 lb 3 oz kosher salt (or 1.2 pounds)
– 1 cup packed brown sugar
– ⅔ cup peeled garlic (approx. 20–25 cloves)
– 2 tablespoons whole allspice
– 2 tablespoons whole cloves
– 2 tablespoons whole black peppercorns
– 3 tablespoons dried marjoram
Instructions:
Brenfleck says to whisk the salt and sugar into the water until both are completely dissolved. Spices can be added whole as is. Then make sure the turkey is fully submerged. Brenfleck recommends preparing the brine and allowing the bird to rest in the brine for 12-24 hours before cooking depending on the weight. Brenfleck says the most important thing to remember after the brine, is to not overcook your turkey. Use a meat thermometer and remove your turkey from the oven when the thickest part of the thigh is roughly 160º. Allow the bird to rest — maybe crack a beer — and wait to carve approximately 25 minutes after pulling from the oven. Enjoy.
ABOUT BITBURGER BREWERY
Bitburger is one of the most important privately owned breweries in Germany. The company’s success over the past 207 years has been the result of its uncompromising commitment to highest quality, courage for technical innovations and dedicated employees. Furthermore, as a family-owned company in the seventh generation, Bitburger has always been very active in its home region. It goes without saying that a careful use of natural resources as well as the protection of the environment and climate have always been taken for granted. “Bitte ein Bit!” For more information on Bitburger, go to www.bitburger.com/ and follow on Instagram @bitburgerinternational
ABOUT LITTLE WALTER’S
Little Walter’s, helmed by Owner/Executive Chef Michael Brenfleck, is a contemporary Polish restaurant and ode Brenfleck heritage. Locate in Philadelphia’s East Kensington neighborhood, Little Walter’s brings a fresh take on Polish and Eastern European cuisine. Brenfleck’s menu pivots on the finest, locally sourced meats and produce culminating in bold flavors and comforting dishes that define Polish gastronomy including house-made fare such as sourdough rye bread, grilled kielbasa and pierogi ruskie. Little Walter’s has earned accolades in the New York Times, The Philadelphia Inquirer and Vogue, among other notable media outlets. For more information about Little Walter’s go to www.littlewaltersphilly.com