Here it is... Juicy Grilled Turkey BurgersServes 6. Published July 1, 2012. From Cook's Illustrated. Why this recipe works: To create juicy, well-textured turkey burgers, we ditched store-bought ground turkey in favor of home-ground turkey thighs, which boast more fat and flavor. To ensure that our turkey burger recipe delivered maximum juiciness, we made a paste with a portion of the ground turkey, gelatin, soy sauce, and baking soda, which trapped juice within the burgers. Finally, we added coarsely chopped raw white mushrooms to keep the meat from binding together too firmly. If you are able to purchase boneless, skinless turkey thighs, substitute 1 1/2 pounds for the bone-in thigh. To ensure the best texture, don�t let the burgers stand for more than an hour before cooking. Serve the burgers with Malt Vinegar�Molasses Burger Sauce or your favorite toppings. Serve the burgers with any of our burger sauces (see related content) or your favorite toppings. Ingredients 1 (2-pound) bone-in turkey thigh , skinned, boned, trimmed, and cut into 1/2-inch pieces 1 tablespoon unflavored gelat in 3 tablespoons low-sodium chicken broth 6ounces white mushrooms, trimmed 1 tablespoon soy sauce Pinch baking soda 2 tablespoons vegetable oil , plus extra for brushing Kosher salt and pepper 6 large hamburger buns Instructions 1. Place turkey pieces on large plate in single layer. Freeze meat until very firm and hardened around edges, 35 to 45 minutes. Meanwhile, sprinkle gelatin over chicken broth in small bowl and let sit until gelatin softens, about 5 minutes. Pulse mushrooms in food processor until coarsely chopped, about 7 pulses, stopping and redistributing mushrooms around bowl as needed to ensure even grinding. Set mushrooms aside; do not wash food processor. 2. Pulse one-third of turkey in food processor until coarsely chopped into 1/8-inch pieces, 18 to 22 pulses, stopping and redistributing turkey around bowl as needed to ensure even grinding. Transfer meat to large bowl and repeat two more times with remaining turkey. 3. Return 1/2 cup (about 3 ounces) ground turkey to bowl of food processor along with softened gelatin, soy sauce, and baking soda. Process until smooth, about 2 minutes, scraping down bowl as needed. With processor running, slowly drizzle in oil, about 10 seconds; leave paste in food processor. Return mushrooms to food processor with paste and pulse to combine, 3 to 5 pulses, stopping and redistributing mixture as needed to ensure even mixing. Transfer mushroom mixture to bowl with ground turkey and use hands to evenly combine. 4. With lightly greased hands, divide meat mixture into 6 balls. Flatten into 3/4-inch-thick patties about 4 inches in diameter; press shallow indentation into center of each burger to ensure even cooking. (Shaped patties can be frozen for up to 1 month. Frozen patties can be cooked straight from freezer.) 5A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 5B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 6. Clean and oil cooking grate. Brush 1 side of patties with oil and season with salt and pepper. Using spatula, flip patties, brush with oil, and season second side. Place burgers over hot part of grill and cook until burgers are well browned on both sides and register 160 degrees, 4 to 7 minutes per side. (If cooking frozen burgers: After burgers are browned on both sides, transfer to cool side of grill, cover, and continue to cook until burgers register 160 degrees.) 7. Transfer burgers to plate and let rest for 5 minutes. While burgers rest, grill buns over hot side of grill. Transfer burgers to buns, add desired toppings, and serve. Step-by-Step How We Built a Better Burger Swapping out lean, bland commercial ground turkey for freshly ground turkey thighs (we use a food processor) was only our first step toward a juicier, more meaty-tasting burger. 1. Grind Dark Meat: Turkey Thighs contain more fat and flavor than lean white meat. 2. Mix in Mushrooms: They add moisture and flavor, and lighten the texture of the meat. 3. Add Baking Soda: Just a pinch tenderizes the meat by raising its pH. 4. Add Gelatin: Gelatin acts like a sponge, holding up to 10 times its own weight in water. America�s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook�s Country and Cook�s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America�s Test Kitchen (www.americastestkitchen.com) on public television. Nancy

I occasionally record some of their episodes on the cable box, and then if they appear to be worth saving (which is rare), I put them on a DVD. Usually, I just learn a tip or two (at most) and then use that tip the next time I make something. For most of the things they make, I prefer other recipes that I already have or else I have figured out a better way to make something than they have. Their taste preferences are very different from mine, but very occasionally they have a technique that is interesting. For example, I recently saw a show on turkey burgers, and they added gelatin and mushrooms to the mix to improve texture and moistness. I already added mushrooms to mine, but I did find that adding gelatin did help, and I make a turkey meatloaf last night adding gelatin, and it was improved. I made a Greek style meatloaf, however, based on several Greek meatball recipes, and so it was a combination of several different influences. On the same show, they made potato buns using potato water and VWG, and I already do that, but they also added mashed potatoes, and so I might try that addition. The VWG was to balance the addition of potato. One show I did keep was when they made Sag Paneer and Naan, although I did not get the beginning of the Naan recipe. I did not need the recipe, but I did find the cooking technique interesting. I think if you glean whatever tips and techniques you find interesting, you may find that you really do not need their recipes. I much prefer Martha Stewart's scone recipe to theirs, and hers is much easier to view on line. Lars

I found two different recipes: one has a pastry topping and the other has a biscuit topping. Which one were you looking for? Skillet Chicken Pot Pie 1/2006 Substitute 3 to 3 1/2 pounds of bone-in, skin-on chicken parts for the whole chicken, if desired. We recommend chilling the rolled and shaped dough in the freezer. The dough can be prepared the day before and refrigerated. The chicken and vegetables can also be prepared the day before. Serves 6 to 8 Dough 1 2/3 cups unbleached all-purpose flour (8 1/4 ounces), plus additional for work surface 3/4 teaspoon table salt 10 tablespoons unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch pieces and frozen for 10 minutes 2 tablespoons sour cream 4 - 6 tablespoons ice water Chicken and Vegetables 1 teaspoon vegetable oil 1 whole chicken (about 4 1/2 pounds), cut into 4 pieces (2 breast pieces, 2 leg quarters, wings discarded) and trimmed of excess fat 24 frozen pearl onions , thawed, drained, and patted dry, about 1 cup, or 5 ounces, (to prepare fresh, see instructions below) 1 medium onion , cut into 1/2-inch pieces (about 1 cup) 4 medium carrots , cut into 1/2-inch pieces (about 1 1/2 cups) 3 medium ribs celery , cut into 1/2-inch pieces (about 1 cup) Table salt and ground black pepper Sauce 4 1/4 cups low-sodium chicken broth 4 tablespoons unsalted butter 1/2 cup unbleached all-purpose flour 3/4 cup heavy cream 3/4 cup frozen peas (unthawed, about 3 1/2 ounces) 2 teaspoons fresh lemon juice 1 teaspoon minced fresh parsley leaves 1 teaspoon minced fresh thyme leaves Table salt and ground black pepper 1. TO MAKE THE DOUGH: Process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until size of large peas, about six to eight 1-second pulses. 2. Mix sour cream and 4 tablespoons ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 additional tablespoons water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses. 3. Turn dough onto work surface. Shape into ball and flatten to 5-inch disk; wrap in plastic and refrigerate until firm but not hard, 1 to 2 hours. (Dough can be refrigerated overnight.) 4. TO ROAST CHICKEN AND VEGETABLES: Adjust oven racks to lower-middle and upper-middle positions; heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until oil just begins to smoke; swirl skillet to coat evenly with oil. Brown chicken pieces skin side down until deep golden, 3 to 4 minutes; turn chicken pieces and brown until golden on second side, 3 to 4 minutes longer. Transfer chicken to large plate; drain all but 1 tablespoon fat. 5. Set skillet over medium heat. Add pearl onions and cook, stirring occasionally, until browned, about 3 minutes. Increase heat to medium-high and add onion, carrots, celery, and salt and pepper to taste; cook, stirring occasionally, until vegetables begin to brown, 2 to 3 minutes. Return chicken pieces to skillet skin side up and place in oven on lower-middle rack. Roast until thickest part of breast registers about 160 degrees on instant-read thermometer and thickest part of thigh and drumstick registers about 175 degrees, 18 to 25 minutes. Using potholder or oven mitt, remove skillet from oven. Transfer chicken to platter and let rest 1 hour. Set skillet with vegetables aside. 6. TO ROLL OUT THE DOUGH: (If dough has been chilled longer than 2 hours, let stand at room temperature for 15 minutes before rolling.) Dust 16 by 12-inch sheet of parchment paper liberally with flour; roll, flute, and cut vent holes according to illustrations above. Transfer parchment and dough to baking sheet; chill in freezer until ready to use, at least 30 minutes (or refrigerate for 1 hour). 7. TO MAKE SAUCE AND ASSEMBLE PIE: While chicken rests, return skillet with vegetables to medium-high heat. Add chicken broth and any juices from chicken platter and bring to simmer, scraping sides and bottom of skillet with wooden spoon to loosen any browned bits. Pour contents of skillet through medium-mesh strainer set over large bowl; transfer vegetables from strainer to separate bowl and refrigerate. After fat rises to surface of broth, 15 to 20 minutes, skim with ladle or large spoon and discard. (You should have about 3 1/2 cups broth.) 8. When chicken has rested, remove and discard skin. Using fingers or fork, pull chicken off bones into 2-inch shreds and 1-inch chunks; refrigerate until ready to use (you should have about 4 1/2 cups chicken). Wipe skillet clean; melt butter over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture darkens slightly and becomes fragrant, about 1 minute. Slowly whisk in broth and cream and bring to boil; reduce heat to medium and simmer, stirring constantly, until sauce is thickened and coats back of spoon, 8 to 10 minutes. Off heat, add chicken, reserved vegetables, peas, lemon juice, parsley, thyme, and salt and pepper to taste; gently stir to combine. Remove dough from freezer, lift off parchment paper, and place dough on top of filling. Bake on upper-middle rack at 450 degrees until crust begins to brown around edges, about 15 minutes; reduce heat to 375 degrees and continue to bake until crust is golden brown and filling bubbles, 15 to 20 minutes more. Let cool 15 minutes before serving. Skillet Chicken Pot Pie with Biscuit Topping 10/2006 If you dont have time to make your own biscuits for the topping, then use packaged refrigerated biscuits and bake them according to the package instructions. We prefer the flavor of Pillsbury Golden Homestyle Biscuits but you can use your favorite brand (you will need anywhere from 4 to 8 biscuits depending on their size). Serve this pot pie right from the skillet, or transfer the mixture to a large pie plate and top with the biscuits. Serves 4 Biscuits 2 cups unbleached all-purpose flour (10 ounces), plus extra for the work surface 2 teaspoons sugar 2 teaspoons baking powder 1/2 teaspoon table salt 1 1/2 cups heavy cream Filling 1 1/2 pounds boneless, skinless chicken breasts Table salt and ground black pepper 4 tablespoons unsalted butter 1 medium onion , minced (about 1 cup) 1 rib celery , sliced thin 1/4 cup unbleached all-purpose flour 1/4 cup dry vermouth or dry white wine 2 cups low-sodium chicken broth 1/2 cup heavy cream 1 1/2 teaspoons minced fresh thyme leaves 2 cups frozen peas and carrots , thawed 1. For the biscuits: Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. 2. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured work surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. 3. Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or cut into 8 wedges using a knife. 4. Place the biscuits on a parchment paper-lined baking sheet. Bake until golden brown, about 15 minutes. Set aside on a wire rack. 5. For the filling: While the biscuits bake, pat the chicken dry with paper towels and season with salt and pepper. Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat until the foam subsides. Brown the chicken lightly on both sides, about 5 minutes total. Transfer the chicken to a clean plate. 6. Add the remaining 2 tablespoons butter to the skillet and return to medium heat until melted. Add the onion, celery, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the flour and cook, stirring constantly, until incorporated, about 1 minute. 7. Stir in the vermouth and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream, and thyme, and bring to a simmer. Nestle the chicken into the sauce, cover, and cook over medium-low heat until the thickest part of the breast registers 160 degrees on an instant-read thermometer, 8 to 10 minutes. 8. Transfer the chicken to a plate. Stir the peas and carrots into the sauce and simmer until heated through, about 2 minutes. When the chicken is cool enough to handle, cut or shred it into bite-sized pieces and return it to the skillet. Season the filling with salt and pepper to taste. 9. For serving: Place the cooked biscuits on top of the skillet or individual servings.

I have not heard this about quartzite. I have white macabus quartzite and it has not stained or etched in the 7 months we have had it. If lime left a mark it would be an etch and not a stain but it could also be the stone was not sealed and the wet mark may disappear with time. Is it an etch mark ? The best way to determine if the slab you like is durable enough is as bahacca mentioned - get a piece of the stone and test it but make sure they have sealed it for you first.