I asked my Wine Guy for his Thursday recommendations. I share in case it comes in handy (Wine Guy has never done me wrong):

For traditional roast turkey with gravy and stuffing I recommend . . . On the red side of the ledger, lighter reds: – A French Pinot Noir Burgundy. Good recent vintages are 2000 and 2001. Purchase by price ($20+) and vintage. – A Beaujolais Village (or Beaujolais Nouveau, but I have not yet tested this year’s release; Nouveau’s must be tested first since many releases stink). Shop for Villages by popular labels, such as Drouhin, DuBoeuf, and Louis Jadot. (I tend to like Jadot.) – An Italian Dolcetto d’Alba of recent vintage, 2003 or younger. (Do not spend less than $20 since it’s more hit and miss below that price.) On the white side of the ledger you want simple, crisp, and some light fallish/tropical fruit: – A California Sauvignon Blanc. Often these feature nice grassiness and pear and apple that will go good with traditional turkey. Purchase by recent vintage and price. (Anything over $15 will be good and over $20 likely very good.) – A French Viognier . These feature some unique fruit on the palate (such as perhaps apples with pineapples), and some French chefs say they are the perfect Turkey match. As the day nears: He changed his mind to a vouvray — a better turkey choice.” You may even want to go with both red and white and let people select. Any mix and match of the above will not disappoint.