Pork being somewhat neutral so try to match the glaze. Medium white, I would recommend a Grand Cru Sauvignon Blanc. 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.