Don’t Wet-Brine Your Turkey. Do Stir-Fry Your Sweet Potatoes


It’s already Christmas in print—this week, the mailman started delivering frost-kissed, cookie-strewn, tinseled December issues of my food magazines. But online, the media are content to let November persist until at least Thursday with lavish guides to the biggest eating holiday of the year. The Thanksgiving food advice on the Web is plentiful, copiously illustrated with videos and slide shows, and, best of all, free. I’ve sorted through the avalanche of online guidance and compiled a digest of cyber-Thanksgiving with trends of note—and the recipes that stand out as probable winners. The biggest turkey trend this year is a push-back against wet brining, which the gastronomic press corps has promoted enthusiastically for the past decade or so.

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