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Still deciding what we will be serving, but have found in the past that a nice medium-weight pinot noir goes very well with turkey. On the other hand, it may not go so well with some of the very flavorful side dishes that will be served (cranberry sauce, sweet potato/pineapple concoctions, rich tomato sauces, etc.). So one might need a heavier-bodied pinot noir such as one from Santa Barbara or nearby regions. Others have recommended a Loire cabernet france (Chinon, Bourgeil, Saumur, etc.) Or a lighter-bodied zinfandel (yes, there are a few of these still being made).
For whites I often look for an Alsatian wine (big-bodied, very fruity but very dry); they can stand up to most dishes but don't overwhelm a turkey.