The CLASSIC is pure Americana with a salted, briny subtext of sage, cracked pepper, bay and some ....umm... secret stuff. It is for the traditional bird. The SPICY MAPLE is très fun, bolder (but not too hot) and is more for the "oh, let's try something new" crowd. Either way these beauties are going to make for a happy fowl day (been dyin' to say that!!!) Turkey hint: try boning the big bird, sewing it up again, stuffing it (Joy of Cooking gives you the stuffing details and 'regulations') and roasting it: faster cooking, and so easy to carve.