If you use red, perhaps a lightly chilled Pinot Noir. An aggressive white, Chardonnay possibly an oaked Australian Chardonnay. The best shellfish deserve the best wine, Cru select Sauvignon Blanc or Australian Riesling. Wine is no friend of salads. Serve ice water or mineral water with a twist of lemon.
Turkey goes with anything, try to match the sweetness of the yams or cranberries.
For the classic meal I would suggest a lightly oaked Chardonnay, Pinot Gris or Riesling. If you would prefer a red then try the Pinot Noir. A lot depends on the glaze you use. The sweeter the glaze the sweeter the wine should be. The classic match would be Cru Select Late Harvest Riesling.