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Thanksgiving spatchcocked turkey thanks to y'all

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Beakerhead
Beakerhead Posts: 1
in Poultry
First post here on the forum! Thanks to the info I've gleaned from you all over the past few weeks, I made my first holiday meal for our small group. 
Deets: spatchcocked 13lb turkey, rub with espresso/brown sugar/salt/pepper/garlic powder/chili powder, 380-400F, raised direct, exactly 2hr cook

I think the rub makes the skin look burned, but it wasn't at all. Some skin was nice and crispy and the central areas weren't so much. I test-cooked a 9lb turkey breast a couple of weeks ago using indirect heat. I think this one was better. I think I'll be a direct-cook guy in the future. 

Thanks for the help!!
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