For the first time in three years I actually made the smoked turkey as recommended in the recipe. I had always hesitated at one step or another for fear that the combined ingredients would make the turkey too sweet. I was so wrong. The end product from the Epicurious recipe was balanced and substantial, without modification. The only misgiving I would have would be making a pan gravy: if you use a roasting pan, the fluids yielded by this bird will be 1) very salty from the exuded brine, and 2) very smoky. Still, the pan fluids from this recipe were so rich, so very tasty from the orange, mustard, and maple, that I might just try and make a gravy from these pan fluids next year.
Happy thanksgiving everyone!
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