Chef Michael Brenfleck knows a thing or two about crafting the perfect holiday experience. At his celebrated Little Walter’s, a soulful and heartfelt ode to his Polish roots in Philadelphia’s East Kensington neighborhood, Brenfleck labors tirelessly over his custom-made, wood-fired oven overlooking a buzzy but snug dining room. It makes sense then that this holiday season the two-time New York Times lauded chef and restaurateur has crafted his most perfect turkey to date using a Bitburger Premium Pilsner-based brine to seal in juices while adding depth of flavor.
“Bitburger is a great easy-drinking German pilsner. It’s also the perfect beer to add to your holiday turkey brine when you want to add a depth of flavor without overpowering the bird,” Brenfleck said. “It adds the right about of interest while letting the flavors of the turkey shine through. Additionally, the brine gives the turkeys a nice rich hue making them as beautiful as they are delicious.”
Brenfleck’s Bitburger-Brined Turkey Recipe: Water, Salt, Brown Sugar, Garlic, Allspice, Clove, Black Pepper, Marjoram, Bitburger Premium Pils. *Find Chef Brenfleck’s Bitburger Brine breakdown here: - 3.8 quarts water (or about a 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- ? cup peeled garlic (approx. 20–25 cloves)- 2 tablespoons whole allspice- 2 tablespoons whole cloves- 2 tablespoons whole black peppercorns- 3 tablespoons dried marjoramBrenfleck 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.
Brenfleck’s Bitburger-Brined Turkey Recipe: Water, Salt, Brown Sugar, Garlic, Allspice, Clove, Black Pepper, Marjoram, Bitburger Premium Pils. *Find Chef Brenfleck’s Bitburger Brine breakdown here: - 3.8 quarts water (or about a 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- ? cup peeled garlic (approx. 20–25 cloves)- 2 tablespoons whole allspice- 2 tablespoons whole cloves- 2 tablespoons whole black peppercorns- 3 tablespoons dried marjoramBrenfleck 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!” 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. Follow on Instagram @littewaltersphilly
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