Is This the Best Thanksgiving Turkey Recipe Ever?

BACK IN 2021, D’Andre Carter was maxed out. The fine-dining chef had opened Soul & Smoke in Chicago, a barbecue-based food truck, and it incinerated his free time, which caused his weight to tick upward.Then came the hypertension diagnosis, a wake-up call that he needed to act fast. He started jogging and eventually worked up to 60-minute runs five days a week, plus bodyweight exercises.His diet now is loaded with lean protein (salmon, chicken) and nutrient-dense smoothies. He’s down 20 pounds from 220, his hypertension is in check, and he’s motivated. “Living healthy gives me the stamina to manage a busy life, be present for my family, and lead in the kitchen,” Carter says.That means cooking well, for everyone, and especially on Thanksgiving, when he turns to this way-more-delicious holiday feast.Cajun Smoked Turkey“This is my go-to method for a juicy, flavorful whole turkey—perfect for holidays or any gathering,” says Carter. “It’s all about the prep, the brine, and that smoke.”Advertisement - Continue Reading BelowIngredients1/2 c. sugar1/4 c. granulated onion1/4 c. granulated garlic1 Tbsp. ground thyme1 (16 lb.) whole turkey, giblets removed1 Tbsp. olive oil1/2 c. cajun rub* (see recipe note)2 large hickory wood chunks, presoaked1 Tbsp. butter, meltedDirections1. In a large pot, stir 8 quarts of warm water with 1 cup of kosher salt, plus the sugar, onion, garlic, and thyme, until dissolved. Chill till cool, submerge the turkey in the liquid, and brine in the fridge overnight.2. Remove the turkey from the brine, pat it dry, and rub all over with the olive oil. Season with the rub and 1 Tbsp coarsely ground black pepper.3. Preheat a kamado smoker (like a Big Green Egg) or arrange a grill for indirect cooking at 350°F. Add the wood chunks. Place the turkey on the grill, breast side up, tucking in the wings underneath. Smoke, lid closed, for 1 hour, open the lid, baste the bird with the butter, and close the lid. Smoke until the internal temp reaches 170°F in the thickest part of the thigh, another 1 to 2 hours. Let the turkey rest for 30 minutes before carving. Feeds 10, with leftovers*Rub It!The key to amazing barbecued anything is in the spice blend. This one works great on turkey, but also chicken and vegetables.In a bowl, mix ¼ cup smoked paprika, 2 Tbsp kosher salt, 2 Tbsp garlic powder, 2 Tbsp onion powder, 2 tsp ground black pepper, 2 tsp dried thyme, 2 tsp dried oregano, 1 tsp cayenne pepper (adjust to taste), 1 tsp ground white pepper, and 1 tsp brown sugar. Makes roughly ¾ cupPhotographs by Julia GartlandFood Styling by Rebecca JurkevichProp Styling by Megan HedgpethPaul Kita is a Deputy Editor at Men's Health, where he has covered food, cooking, nutrition, supplements, grooming, tech, travel, and fatherhood at the brand for more than 15 years. He is also the author of two Men's Health cookbooks, Guy Gourmet and A Man, A Pan, A Plan, and the winner of a James Beard Award.