Illustration by Pete Sucheski
There are several ways to tackle a turkey on Thanksgiving, but the best bet is a take on classic beer-can chicken, substituting a Turkey Cannon ($25; campchef.com) for the aluminum can. The day before Thanksgiving, place the bird in a brine made by dissolving 1 cup each of kosher salt and brown sugar in 1 gallon of water, and refrigerate overnight.
The next morning, discard the brine. Place the Cannon inside a roasting pan and pour a little wine or beer into the Cannon and pan. Set the turkey on the Cannon and roast at 400 degrees for 2 to 3 hours or until a digital thermometer inserted into the thigh reads 170 degrees.