Roast Turkey, pairs well with so many wines.
Roast Turkey was once a holiday meal but is now eaten year-round. Because Turkey is a dry meat n the old days roasting a Turkey meant continuous basting. Purists still prefer basted birds. For a real taste treat, try wild Turkey whose meat is all dark. In the American South Turkey is often fried. Many countries substitute Turkey Scallopini for Veal Scallopini with excellent results.
In addition to the wines mentioned in our food pairing table you might consider a Chardonnay, a dry Riesling or Gewurtztraminer, or a St. Emilion or Pomerol, which are red wines from Bordeaux, France.