Bitburger-Brined Turkey: Brenfleck’s Culinary Craft in East Kensington
Chef Michael Brenfleck has quietly carved out a reputation for blending soulful tradition with thoughtful innovation at his acclaimed restaurant, Little Walter’s. Known for honoring his Polish heritage through wood-fired cooking and heartfelt hospitality, Brenfleck’s approach to food is both deeply personal and finely tuned. This Thanksgiving, he’s turning heads once again—not with pierogi or żurek, but with an inspired take on the holiday bird: the Bitburger-Brined Turkey.
The main ingredient, besides the turkey, of Brenfleck’s Bitburger-Brined Turkey is Bitburger Premium Pilsner, a German classic known for its crisp, clean finish. “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 says. “It adds the right amount 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.”
The result is a richly hued, aromatic centerpiece that’s as photogenic as it is flavorful. The Bitburger brine not only elevates the turkey’s moisture retention but imparts a subtle malted warmth and complexity that sets it apart from traditional saltwater versions. It’s a dish designed for serious food lovers, delivered with the heart and soul of Philadelphia hospitality.
Bitburger-Brined Turkey: Ingredients That Set It Apart
Brenfleck’s Bitburger-Brined Turkey starts with a precise yet approachable mix of pantry staples and whole spices that awaken the senses. The full breakdown of his custom brine reads like a page from a spice merchant’s journal, yet remains entirely achievable for home cooks ready to level up their bird game.
To make the brine, start with 3.8 quarts of water and two 16.9-ounce cans of Bitburger Premium Pilsner, then whisk in 1.2 pounds of kosher salt and 1 cup of packed brown sugar until fully dissolved. The aromatic backbone comes from a bold mix of garlic (20–25 cloves), whole allspice, whole cloves, black peppercorns, and dried marjoram—a nod to both European tradition and modern flair.
The spices are added whole and uncrushed, allowing them to infuse slowly and gently. Once the brine is prepared, Brenfleck recommends fully submerging the turkey for 12 to 24 hours, depending on weight and size. “You want that turkey soaking up every bit of that flavor,” he says.
Bitburger-Brined Turkey: Final Touches and Serving Suggestions
After the bird’s spa-like soak in the Bitburger bath, Brenfleck’s only rule is precision—don’t overcook it. Use a meat thermometer and remove the turkey when the thickest part of the thigh registers 160ºF. Let it rest for at least 25 minutes before carving.
The beauty of the Bitburger-Brined Turkey isn’t just in its layered flavor—it’s in the ease and elegance of the entire process. This is a dish designed to impress without intimidation. Whether you’re hosting a crowd or keeping it intimate, this turkey stands out as a memorable main course with roots in local craftsmanship and global inspiration.
Thanksgiving, elevated.
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