Wednesday, June 17, 2009

Jive Turkey on TV!

Let's share a behind the scenes look at the taping of Jive Turkey for the Neelys!For this segment in a show called Road Tasted the Neelys, a couple who host their own show on the Food Network came in to film a segment with me and what else... Fried Turkey.

Thank you to the Neeley's who were a delight to meet and work with and to Follow Productions for doing a wonderful job with their research and planning for the shoot. I am looking forward to seeing the edited segment for the show, which began airing in October 2009, just in time for Thanksgiving.

The honey pecan fried turkey,the star of the show!

Thursday, June 11, 2009

Summer Drinks

Since opening in 2003 Summertime has been special at Jive Turkey because it is when we roll out a selection of seasonal beverages which we make from real fruit juices, purees and syrups.

The always popular selections satisfy customers who stop in for a bite or quench their thirst on their way to the park.

Mango Lemonade, Ginger Mint Lemonade, Strawberry Lemonade, Watermelon Lemonade, and Lemonade with freshly squeezed lemon juice.

Sweetened Iced Tea with Lemon, Unsweetened Iced Tea, Pomegranate Iced Tea


Iced Coffee with Milk

Tuesday, June 9, 2009

Orange Zinfandel Turkey - One of our Favorites!

The Orange Zinfandel Turkey is one of our favorites around here. While we don't get Seville Oranges in Brooklyn they are very popular and easy to find in the markets in Paris.

Marmalade made from these oranges are perhaps my favorite of all jams and jellies to make and eat and it is very easy to make your own marmalade with a brand-new, revolutionary technique found HERE.

You might be interested to know that Seville Orange Marmalade was created because of an error. Apparently an Englishwoman in 1700, the wife of a grocer, was stuck with some sour oranges that were bought cheaply from a boat that was carrying them from Seville. Since there was a storm, they wanted to get rid of their stock or oranges quickly, so the grocer bought them. But they were inedibly sour so his wife decided to try making jam from then, and viola!...Seville Orange Marmalade was invented.

A wonderful compliment to our fried turkey, orange marmalade is used in the glaze that creates the Orange Zinfandel Turkey.

Seville Orange Marmalade

Two quarts

Adapted from Room For Dessert (HarperCollins)

This was recently updated to include a pre-boiling of the orange pieces, simmering them in water until cooked through as some varieties of sour oranges tend to be resistant to cooking, and the pre-boiling ensures they'll be fully cooked.

6 Seville oranges (which can often be found in markets around the world in the mid-winter)
1 navel orange
10 cups (2.5 liters) water
pinch of salt
8 cups (1.6 kg) sugar
1 tablespoon Scotch (optional)

1. Wash oranges and wipe them dry. Cut each Seville orange in half, crosswise around the equator. Set a non-reactive mesh strainer over a bowl and squeeze the orange halves to remove the seeds, assisting with your fingers to remove any stubborn ones tucked deep within.

2. Tie the seeds up in cheesecloth or muslin very securely.

3. Cut each rind into 3 pieces and use a sharp chef's knife to cut the rinds into slices or cubes as thin as possible. Each piece shouldn't be too large (no more than a centimeter, or 1/3-inch in length.) Cut the navel orange into similar-sized pieces.

4. In a large (10-12 quart/liter) stockpot, add the orange slices, seed pouch, water, and salt, as well as the juice from the Seville oranges from step #1. Bring to a boil, then reduce to a simmer, and cook until the peels are translucent, about 20 to 30 minutes.

(At this point, sometimes I'll remove it from the heat after cooking them and let the mixture stand overnight, to help the seeds release any additional pectin.)

5. Stir the sugar into the mixture and bring the mixture to a full boil again, then reduce heat to a gentle boil. Stir occasionally while cooking to make sure it does not burn on the bottom. Midway during cooking, remove the seed pouch and discard.

6. Continue cooking until it has reached the jelling point, about 220F degrees, if using a candy thermometer. To test the marmalade, turn off the heat and put a small amount on a plate that has been chilled in the freezer and briefly return it to the freezer. Check it in a few minutes; it should be slighty jelled and will wrinkle just a bit when you slide your finger through it. If not, continue to cook until it is.

7. Remove from heat, then stir in the Scotch (if using), and ladle the mixture into clean jars. Sometimes I bury a piece of vanilla bean in each jar. (Which is a great way to recycle previously-used or dried-out vanilla beans.)

I don't process my jams, since I store them in the refrigerator. But if you wish to preserve them by canning, you can read more about the process here.

Cooked To Perfection Campaign & Jive Turkey

Inspired by a desire to help the community of North Brooklyn reduce the incidence of diabetes and get healthy, Woodhull Hospital has created a nostalgic collection of healthy recipes that reflect neighborhood family cooking traditions. Cooked to Perfection: Cherished Family Recipes That Are Good For You features old family recipes donated by seniors from local centers, and made healthier through the hard work of a team of doctors from Woodhull Hospital, and nutritionists, culinary faculty and students at the New York City College of Technology. These recipes, in both English and Spanish, include everything from traditional Polish dishes to various Latino delicacies and soul food, in a beautiful full color layout.

Jive Turkey will also be joining the effort by adding one of the cookbook items to their menu. In addition, the hospital will offer “Cooked to Perfection Health Bucks” for $2.00 discounts on any Cooked to Perfection item offered at the participating restaurants. Area seniors can get the cookbook at one of the 11 senior centers in the North Brooklyn community. Copies of the cookbook will also be given to Woodhull patients with diet restrictions in the hospital's Geriatric Wellness Center and diabetic patients in the Primary Care Clinic.

Wednesday, June 3, 2009


Jive Turkey carries the very popular brand of Boylans bottled soda. We think it's great flavor enhances the deliciousness of our turkey.

Dubbed as the "vintage soda pop" Boylan's has been around for over one hundred years. Caffeine free and sweetened with pure cane sugar is what gives Boylan's it's own unique taste. Our customers find it to be unmistakeably refreshing.

With a variety of flavors to choose from including: Black Cherry, Creme, Grape Rasin, and Creamy Red Birch Beer are just some of the different sodas we offer.

This is what a beverage reviewer had to say about Boylan's

"The thick glass bottles ensure freshness and proper levels of carbonation."

Come in today to Jive Turkey and try one, you'd be glad you did. And don't forget to have some fried turkey while you are here!

BCHS Benefit & Jive Turkey!

The Brooklyn Community Housing and Services Inc(BCHS) held the Seventh Annual “Fashion on Fulton and Friends” Benefit on June 2nd,2009 at the Brooklyn Academy of Music(BAM) at 30 Lafayette Ave.


Jive Turkey is honored to support such an event that brings awareness to end homelessness in our community with providing needy families with housing and other basic services. Jive Turkey donated a Jive Turkey Feast to the silent auction for the event. The feast includes a fried turkey, cornbread dressing, mashed potatoes, yam brulee, sauteed green beans and turkey gravy. The feast is valued at $200.

Aricka Westbrooks, Jive Turkey owner is on the board of BCHS.

For more information on this event and how you can donate to support the programs and services provided by BCHS you can call 718-222-1808 ext 2132 or email

Thank you BCHS for allowing Jive Turkey to be a part of such a special occasion.