Massachusetts-based home cook Eric Silvers, a senior astrophysicist at the Harvard-Smithsonian Center for Astrophysics, employs an innovative method for cooking his family's Thanksgiving turkey each year: The bird is set atop a rack inside a disposable aluminum pan, which is nestled directly into the coals of a grill, and charred at a very high temperature. The result is a crisp-skinned, juicy, smoke-kissed turkey that's finished in just a fraction of the time it would take to roast it. When grilling in a cold, windy climate, line the sides of the grill with grill bricks, leaving the air vent at the bottom open. The bricks, which can be purchased at your local hardware store, will absorb the warmth from the charcoal, maintaining a steady high heat. This recipe first appeared in the tablet edition of our November 2014 issue with the story "Houston, We Have Turkey".