The Best Thanksgiving Turkey Brine Recipe
Story by:
Editorial Dept.
Chef Michael Brenfleck is dedicated to his craft. At Philadelphia’s beloved Little Walter’s, a cozy homage to his Polish roots, Owner and Executive Chef Brenfleck pours his soul into each dish which emerges from his custom-made, wood-fired oven. This holiday season, the two-time New York Times lauded chef and restaurateur has crafted a stunning turkey using a Bitburger Premium Pilsner-based brine, sealing in juices with a remarkable depth.
“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 amount of interest while letting the flavors of the turkey shine through. Additionally, the brine gives the turkey 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.
Here’s the full breakdown:
The brine is key, but no matter the size, Brenfleck stresses the need to not overcook the turkey. To this end, he recommends using a meat thermometer, removing the turkey from the oven when the thickest part of the thigh is around 160º. Allow the bird to rest — a great time to crack a beer — waiting to carve approximately 25 minutes after pulling from the oven. Enjoy!
Bringing Big Bitburger Brine to Little Walter’s
Bitburger boasts a strong German heritage, brewing steadily for 207 years. Its success and continuous quality may be attributed to the fact of its seventh-generation family ownership. The beer in question, Premium Pils, has been brewed continuously in Bitburg since 1909. It pours a golden straw-color, crystal-clear and lightly hopped, with a crisp taste and lasting foam head with extra-fine bubbles.
Bitburger Premium Pils’ strong European heritage make it a natural selection for Little Walter’s, an ode to Chef Brenfleck’s Eastern European heritage. Rooted in Philadelphia’s East Kensington neighborhood, Little Walter’s brings a fresh, evolving take to Polish cuisine.
Brenfleck’s menu hinges on Phillie’s finest locally sourced meats and produce, creating bold flavors and dishes that bring comfort and guarantee a full stomach. A trip to the snug, bustling dining room reveals house-made fare such as sourdough rye bread, grilled kielbasa and pierogi ruskie. However, don’t be fooled by the relaxed atmosphere. Little Walter’s has earned acclaim from media outlets including New York Times, The Philadelphia Inquirer and Vogue.
Comments 0
No Readers' Pick yet.