Gullah chef Charlotte Jenkins is bringing the turkey to her family Thanksgiving dinner, but this bird won’t be the ordinary frozen gobbler.

Charlotte Jenkins | City Paper file photo

She’ll prepare a kosher turkey with a side of her mother’s dressing; cornbread, onions, celery, gizzard, turkey neck lathered with gravy. It won’t be complete unless it gets some Gullah Tings, seasonings created by her daughter, Kesha Coaxum.

Jenkins isn’t a kosher turkey novice. She’s been a fan of kosher prepared food going back to the time when her mother, Julia Gathers Ascue, cooked for a Jewish family in Charleston.

As the owner and chef of the popular Gullah Cuisine, a family-run restaurant in Mount Pleasant, Jenkins preferred freshly butchered chickens prepared the kosher way, thoroughly washed to ensure there is no blood.

Jenkins plans to bring a small turkey, just large enough for about 10 people, and hopefully enough for the children’s table, too.

Her sister Marietta “Rita” Ascue Worthy said she’ll bake a couple apple pies like the ones she baked for Gullah Cuisine. The pie recipe comes from their mother and is found in Jenkins’ popular 2010 cookbook, Gullah Cuisine: By Land and by Sea.

Stay cool. Support City Paper.

City Paper has been bringing the best news, food, arts, music and event coverage to the Holy City since 1997. Support our continued efforts to highlight the best of Charleston with a one-time donation or become a member of the City Paper Club.