While dunking your Thanksgiving turkey into the deep fryer is tempting—think of the crispy skin and tender, moist meat—it's not the safest method. But now we have an alternative that will give us the same results with out a drop of dangerous, fire-starting oil.

Infrared coils—found on fryers like Char-Broil's Big Easy—can cook up a bird with the same effects as the traditional deep-frying method. According to a test run from Food Republic editors, the resulting bird cooks in two hours (compared to four to six), comes out evenly browned and crispy, and the meat is "perfectly cooked, moist, and savory."

Here's how it works: the infrared coils hover above the heat source and distribute heat evenly, keeping the entire system more stable and free from hot spots that a traditional fryer would have when filled with oil and left uncovered.

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You still need a propane tank for this one but taking out the oil makes for a much safer "fry." However, there is one drawback, according to Food Republic: the meat is tougher than it would have been coming out of the oven, where a lower temp and longer roasting time helps break down and tenderize the meat more. "It is by all other standards a perfectly cooked bird, but the texture of the meat is not the melts-in-your-mouth luxury you expect from deep-frying," the tester noted.

But, in the end, if it delivers a bird that's 90 percent what you'd expect from a deep-fried turkey without all of the time, energy, and hazards involved, we'd say that's well worth the tiny compromise.

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