With our delicious foolproof recipes, celebrating this all-American holiday couldn't be easier.
Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: email@example.com.
1. While turkey rests, pour pan drippings through a fine-mesh sieve into a large bowl. Discard solids. Skim fat and reserve 3 tablespoons. Add 1 to 2 cups low-sodium chicken broth to drippings to measure 4 1/2 cups.
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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 minutes 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), 6 grams carbohydrates, 4 grams protein, 1 gram fiber and 28 percent of calories from fat.
Turkey with brown-sugar glaze
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
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 thermometer inserted in the thickest part of a thigh reads 165 degrees, about 30 minutes to 45 minutes (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 recipe below).
Nutritional information per serving (based on 10): 601 calories, 21 grams fat (8 grams saturated fat), 14 grams carbohydrates, 83 grams protein, 1 gram fiber and 31 percent of calories from fat.
Basic bread stuffing
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth
1. Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, about 10 minutes to 12 minutes. Let cool.
2. Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium heat. Add onion, celery and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add your own mix-ins, if using, and cook, stirring, about 1 minute. Transfer to a large bowl and season with salt and pepper.
3. Add parsley, eggs and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, about 25 minutes to 30 minutes. Let sit 5 minutes before serving.
Nutritional information per serving: 236 calories, 8 grams fat (4 grams saturated fat), 32 grams carbohydrates, 9 grams protein, 2 grams fiber and 30 percent of calories from fat.
Glazed carrots with thyme
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
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), 17 grams carbohydrates, 1 gram protein, 4 grams fiber and 45 percent of calories from fat.