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

The cranberry Jezebel does get cooler as it sits...less hot. I have often wondered about adding some wasabi powder to it in addition to the horse radish and mustard.... Here's more: Cranberry Sauce with Zing Or Black Pepper Cranberry Sauce 1 cup bourbon 1/4 cup chopped shallots Grated peel of one lemon 1/2 cup sugar 12 oz. (1 package) fresh cranberries 1 Tbsp. freshly ground black pepper Yes, you read it correctly. That�s one cup of bourbon. And I did say one tablespoon of pepper. And just the yellow part of the peel, please�not the white pulp. 1. Place the bourbon in a 3 qt. saucepan, add the shallots and lemon peel, and reduce over high heat to � cup. 2. Stir in the cranberries and sugar and cook until the cranberries begin to burst. 3. Remove the pan from the heat and allow to cool for 15 minutes. 4. Stir in the black pepper. When the sauce has cooled it may be placed in the refrigerator until needed. Caution! The better your pepper and the longer you let it season before serving the more zing it�s likely to have. Depending on how tart you like it (and the flavor of your cranberries) you might want to add up to � cup more sugar. And I think this came from Sharon/Chase..I've never made it. GINGER-PEAR CRANBERRY SAUCE 1 firm ripe pear juice from 1/2 lemon 3 Cups fresh cranberries (1 bag) 1 Cup sugar 2/3 Cup water 1/4 Cup crystallized ginger (NOT candied) (I think this is 2 oz., which is what one of those expensive spice jars holds). (this is your most expensive ingredient --about $7-$8 at marina market, so buy it in the states when you see it, or if you go to plaza extra, very RARELY, they have it in a tin in the baking supplies aisle, about 2-1/2 times as much for half the price) 1/4 tsp. ground cinnamon Peel, quarter, core, chop the pear. Place in saucepan with lemon juice, stir well. Sort berries (rinse in a colander and toss out the lousy looking ones and any stems). Add to pear along with sugar, water, cinnamon, and ginger. Boil, reduce to simmer, cover partially and simmer gently till pear is tender and cranberries burst. Cool, then refrigerate.~~ Cranberry, Cherry & Walnut Chutney (serves 12) 2 cups dried tart cherries 1 cup fresh cranberries 1 cup raisins 1 cup sugar 1/2 cub apple cider vinegar 1/2 cup finely chopped celery 6 tablespoons apple juice 1/2 teaspoon crushed red pepper flakes (or less, to taste) 1 tablespoon chopped lemon zest 1 cup toasted and coarsely chopped black or English walnuts or hazelnuts Combine all of the ingredients in a 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well. Cool the chutney to room temperature; cover tightly and refrigerate. The chutney will thicken as it cools and will keep for up to 2 weeks in the refrigerator.

Here is another low fat one. Sunset magazine first suggested making these to take camping, so the instructions are geared to travel. I just make 'em and eat 'em. I use very little oil because I hate frying... Thai Turkey Sausage From Sunset magazine Perfect for campouts, you can cook up a big batch of patties at home and freeze. Heat them in camp for a great breakfast with eggs or hash-browns (Wilderness Cuisine author Carole Latimer uses sweet potatoes), tangerine juice, and papaya wedges. Notes: It's easiest to mince lemon grass in a food processor or minichopper. For best texture, mince the remaining ingredients with a knife. 1 pound ground turkey 1/4 pound green beans, ends and strings removed, minced 8 green onions, ends trimmed, minced 1 stalk (5 to 8 in.) fresh lemon grass, tough outer layers, stem end, and coarse leaves removed, minced 3 tablespoons minced fresh cilantro 2 to 3 teaspoons fresh serrano chilies (2 or 3), stemmed, seeded, and finely minced 2 tablespoons Asian fish sauce (nuoc mam or nam pla) 1 large egg 2 tablespoons cornstarch 1/4 teaspoon sugar About 2 tablespoons olive oil 1. At home: Mix turkey well with beans, onions, lemon grass, cilantro, chilies (lesser amount for mildest flavor), fish sauce, egg, cornstarch, and sugar. Divide into 16 equal portions and shape into 16 patties, each 1/2 inch thick. 2. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add a few patties, without crowding. Cook until brown on each side and no longer pink in center (cut to test), about 7 minutes total. Remove as cooked and drain on paper towels; add more patties to pan. 3. When patties are cool, freeze in a single layer in a metal pan until hard, then seal airtight in plastic freezer bags. Transport in an insulated chest. 4. In camp: Place frozen patties in a 9- to 10-inch nonstick frying pan over low heat, cover, and cook until warm, 3 to 5 minutes; turn at least once.

I love turkey meatloaf and have saved these recipes. I'd like to try the turkey meatball stew recipe, too, gardenlad. This recipe is one I've made often, from Eating Well magazine, flavored with sweet onions simmered in beer. I use dark beer, if I have it, but the recipe says amber will work as well. I also use all ground turkey, instead of half turkey, half beef. Blue Ribbon Meatloaf (Eating Well) 2 teaspoons canola oil 1 medium sweet onion, chopped (2 cups) 1 12-ounce bottle dark or amber beer 1 teaspoon dried thyme leaves 1 teaspoon dry mustard 3/4 teaspoon salt Freshly ground pepper to taste 1 1/4 pounds lean ground beef 1 1/4 pounds lean ground turkey 1 cup fresh whole-wheat breadcrumbs 1/4 cup chopped fresh parsley 1 large egg, lightly beaten 1 egg white, lightly beaten 1. Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. 2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes. 3. Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan. 4. Bake the meatloaf until an instant-read thermometer registers 160° when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich. NUTRITION INFORMATION: Per serving: 275 calories; 13 g fat (4 g sat, 4 g mono); 104 mg cholesterol; 8 g carbohydrate; 29 g protein; 1 g fiber; 353 mg sodium. Here is a link that might be useful: Eating Well's Blue Ribbon Meatloaf