With our delicious foolproof recipes, celebrating this all-American holiday couldn't be easier.

Turkey with Brown-Sugar Glaze

Makes 8 to 10 servings

1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets chopped, into 2-inch pieces; liver discarded)

2 medium carrots, roughly chopped

2 celery stalks, roughly chopped

1 large yellow onion, roughly chopped

Nonstick cooking spray

1/4 cup (1/2 stick) unsalted butter, room temperature, divided

Coarse salt and ground pepper

2/3 cup cider vinegar

1/2 cup packed dark-brown sugar

1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice

1. Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees with racks in upper and lower thirds. Place neck, giblets, carrots, celery and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.

2. Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan, drumsticks first; roast on bottom oven rack until golden brown, about 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.

3. Meanwhile, in a small saucepan, bring vinegar, brown sugar and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.

4. When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until an instant-read thermometer inserted in the inner most part of a thigh, wing and breast all read 165 degrees. Be sure not to rest the thermometer on a bone. (Tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy (see below).

Nutritional information per serving (based on 10): 601 calories; 21 grams fat (8 grams saturated fat); 83 grams protein; 14 grams carbohydrates; 1 gram fiber

Pan Gravy

Makes 3 cups

1. While turkey rests, pour pan drippings through a fine-mesh sieve into a large bowl. Discard solids. Reserve drippings. Skim most of the fat and reserve 3 tablespoons. Add 1 to 2 cups low-sodium chicken broth to drippings to measure 4 1/2 cups.

2. Set pan across two burners and heat over medium. Add reserved fat and 1 cup dry white wine, such as sauvignon blanc. Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, about 3 minutes.

3. Add 1/3 cup all-purpose flour and whisk to combine. Continue whisking until flour tastes fully cooked, about 2 to 3 minutes. Slowly whisk in dripping mixture. Cook, whisking, until gravy is thickened, about 8 minutes. If desired, strain gravy through sieve. Stir in 1 tablespoon cider vinegar. Season with coarse salt and ground pepper; keep warm.

Nutritional information per 1/4 cup: 65 calories; 2 grams fat (1 gram saturated fat); 4 grams protein; 6 grams carbohydrates; 1 gram fiber

Glazed Carrots with Thyme

Makes 8 serving

3 tablespoons dark-brown sugar

1/4 cup (1/2 stick) unsalted butter

2 1/2 pounds baby carrots, peeled and trimmed

1 tablespoon fresh thyme leaves, chopped

Coarse salt and ground pepper

1. In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar and butter to a boil over high heat. Add carrots and reduce heat. Partially cover and simmer until slightly tender, about 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.

Nutritional information per serving: 119 calories; 6 grams fat (4 grams saturated fat); 1 gram protein; 17 grams carbohydrates; 4 grams fiber.

Shredded Brussels sprouts with Pancetta

Makes 8 servings

1/2 pound thinly sliced pancetta, diced small

Extra-virgin olive oil, if needed

1 3/4 pounds Brussels sprouts, trimmed and shredded (10 cups)

1 tablespoon chopped fresh rosemary leaves

3 tablespoons fresh lemon juice (from 1 lemon)

Coarse salt and ground pepper

1. In a large nonstick skillet, cook pancetta over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add Brussels sprouts and cook, stirring occasionally, until crisp-tender, about 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.

Nutritional information per serving: 145 calories; 8 grams fat (3 grams saturated fat); 12 grams protein; 9 grams carbohydrates; 4 grams fiber