I like brown ale with Thanksgiving food. Something in the 1.050-1.060 range, 25-35 IBUs and not dry-hopped.
I also think a balanced pale ale tastes great with traditional American food. Something like this would work for a 5 gal batch:
90% pale ale malt from anywhere
5% UK Medium Crystal
5% carapils or similar
mash ~153º F depending on yeast choice, for a 75-78% AA
Bitter with Nugget/CTZ/Apollo/Whatever FWH or 60 mins or 90 mins
1-2 oz of Cascade, Amarillo or Centennial at 10 mins
1-3 oz of Cascade, Amarillo, Centennial or Chinook, or a blend of any 2-3 at flameout/whirlpool
0-2 oz of any of those hops dry
American or English yeast (personally, I like to mash dry and use 1968 or equivalent).