Live Reggae Music Radio Station in Brooklyn, NY 718-253-7273

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LISTEN ON YOUR PHONE: 605-562-6140



KNQR is the acronym for King And Queen Radio, a radio station located in Brooklyn NY. BROOKLYN STATION is a sister station to KingAndQueenRadio and are both owned by Zina G Bevel. Its programming includes national and international music, news, talk shows and much more. A notable presenter of the community is Zina G Bevel.


Do you love listening to Reggae? Do you find yourself at work wishing there was an online station that played great music with few commercial breaks? If you are answering yes, then we are the perfect station for you.

We are King and Queen Radio and we are considered the number one source for online music internationally. We have 2 stations that play the best variety of music that you can listen to while at your desk, going for a run, commuting to work, or anywhere you have an Internet connection and online at KingandQueenRadio.com, BrooklynStaition.com and Sisterdobong.com

Company Founder Zina G Bevel has more than 40 + years in the field of entertainment, Zina G Bevel brings experience and expertise spanning over mass generations of both young and old folks alike. Thank you all for your support.

Jamaican Jerk Roast Turkey


Yield: serves 10-12
Time: 3 hours, 30 minutes


  • 34 cup extra-virgin olive oil
  • 12 cup packed light brown sugar
  • 12 cup chopped scallions
  • 14 cup freshly ground black pepper, plus more to taste
  • 12 Tbsp. kosher salt, plus more to taste
  • 12 Tbsp. dried thyme
  • 1 tsp. ground cinnamon
  • 12 tsp. freshly grated nutmeg
  • 12 tsp. ground cloves
  • 14 cup freshly squeezed lime juice, plus wedges for serving
  • 12 Tbsp. soy sauce
  • 6 cloves garlic
  • 2 Scotch bonnet or habanero chiles, stemmed and chopped
  • 1 (2-inch) piece ginger, peeled and thinly sliced
  • 8 Tbsp. unsalted butter, melted
  • 1 whole turkey (12 lb.)


  1. Preheat the oven to 500°F. In the bowl of a food processor, combine ¼ cup oil, sugar, scallions, ¼ cup pepper, 2½ tablespoons salt, thyme, cinnamon, nutmeg, cloves, lime juice, soy sauce, garlic, chiles, and ginger; purée until smooth and set aside. Mix the butter with the remaining ½ cup oil; set aside. Rinse the turkey and pat dry with paper towels. Season inside and out with salt and pepper; let come to room temperature.
  2. Transfer the turkey to a rack set inside a roasting pan, tuck the wings behind the turkey, and tie the legs together with kitchen twine. Brush the turkey all over with the butter mixture, reserving some for brushing. Pour 2 cups water into the roasting pan. Roast the turkey, brushing once with some of the reserved butter mixture, for 30 minutes. Reduce the oven temperature to 350°F and continue roasting, brushing occasionally with the butter mixture, until an instant-read thermometer inserted into a thigh, without touching the bone, reads 150°F, about 1 hour 40 minutes to 2 hours. Remove the turkey from the oven and baste completely with the reserved jerk sauce. Return the turkey to the oven and continue cooking until the internal temperature reaches 165°F, about 20 to 25 minutes more. Transfer to a cutting board and let sit for 30 minutes before carving; serve with lime wedges.