Emergency Turkey!

No frying necessary

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Chef Brendan Cox of DC Coast claims he's got a way to help you pull off the most delicious, trouble-free Thanksgiving celebration ever, and it doesn't involve any frying.

Your oven even plays a role in this recipe.

See, one Thanksgiving, Cox was all set to do the whole put the big bird in oil thing, but his fryer was leaking. So he fired up a hot charcoal grill... et voila, "Emergency" Grilled Turkey was born!

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We're probably going to stick with our usual wake up at dawn, stuff the turkey, sew it up and stick it in the oven for hours routine, but for those of you with an adventurous side, here's Cox's Thanksgiving turkey recipe:

For the turkey:
One 16 lb. turkey, in 8 pieces
6 apples, roughly chopped
4 oz apple cider
3 onions, peeled and cut

For the brine (optional, but recommended):
1 gallon water
1 1/4 cups kosher salt
4 bay leaves
2 bunches thyme
3 onions, sliced in half but unpeeled
6 heads garlic, sliced in half
4 carrots, peeled and cut
1/4 ounce cardamom pods, toasted
8 juniper berries

Method:
One day prior to cooking, combine the ingredients for the brine in a large stock pot and bring to a boil. Remove from heat and chill. Pour brine into a container large enough to hold the liquid and the turkey pieces. Keep turkey submerged in cold brine overnight.

On Thanksgiving Day, remove the turkey pieces from the brine and allow to air dry for an hour or pat dry with a paper towel.

Light a good sized charcoal/wood fire outside in a grill. When the coals have a bit of white ash on them, place the turkey pieces skin side down and cook for 15 minutes without charring them too much. Turn the turkey over to the flesh side and cook another 8-10 minutes.

While pre-heating your oven to 350 degrees, carefully move the coals and turkey to opposite sides of the grill and cover with the lid for one hour. Remove the turkey from the grill and set on top of the apple-onion-cider mixture in a pan large enough to hold it all.

Place in the oven and continue to cook until desired doneness is achieved (check every fifteen minutes after the first half hour). Let the meat rest and carve!

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