Canadian Maple Espresso Smoked Spatchcock Turkey. Super juicy with that espresso-maple bark

spresso yourself this Thanksgiving… literally. Canadian Maple Espresso Smoked Spatchcock Turkey - smoky, rich, and super juicy with that espresso-maple bark. Monitored from start to finish with the @MEATER Pro XL - 4 wireless probes, all tracked from the app. No lid lifting. No guesswork. Just perfect temps and perfect timing. Smoke slow. Sip coffee. Celebrate fire. 🔥Brine (overnight):4 L water • 1 cup kosher salt • ½ cup brown sugar • ½ cup pure maple syrup • 2 tbsp crushed coffee beans • 6 garlic cloves • 1 orange, sliced • 2 rosemary sprigs • 1 tbsp peppercorns • 2 bay leaves Rub:2 tbsp espresso powder • 2 tbsp brown sugar • 1 tbsp kosher salt • 1 tbsp paprika • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp cinnamon • ½ tsp black pepper • pinch of cayenne Smoke:225°F for 1 hour → raise to 275°F until 165°F in the breast / 175°F in the thigh.Pellets: maple. Smoke slow. Sip coffee. Celebrate fire. 🔥