IMHO, the vino-technics of this meal are set by the side dishes, not so much the turkey itself.
If your menu includes a sausage stuffing, a roast bird and rich side dishes, I prefer medium weight Pinot Noir. If you anticipate the 'traditional' menu, including yams, cranberries and apple stuffing, Alsatian Riesling is a great choice. Most US examples are too low acid and too sweet. However, the Giesen (New Zealand) Riesling is outstanding as well. On a personal note for anyone lucky enough to have access to Domaine Barmes Bucher (Alsace), their Pinot Blanc is an absolutely fantastic choice. The style is quite unusual - rich, lush fruit with a suggestion of honey in the background. Perfect. Just perfect.