Addressing various posts in no particular order: There is no "good" beajolais nouveau, it simply is what it is: party wine released early to celebrate the harvest. Zinfandel, while possible an American varietal not counting its link to primitivo, is hotly alcoholic and extremely fruity, making it hard to pair with food in general much less Thanksgiving dinner specifically. Off-dry rieslings at the kabinett level and gewurztraminer are fine, but not especially dramatic additions to the table. With simple roast turkey and the regular side dishes, a white burgundy is probably the most correct match. However, if the turkey is served with some hearty dressing or a brown gravy, I tend to opt for very mature Cabernet or Bordeaux. These wines will have mellowed tannins and restrained fruit, unlike the fruit-bombs recently produced in California. Good red Bordeaux is the perfect food wine, and has been consumed for decades in France with all manners of food including fish. The same could be said for red burgundy and the better American Pinot Noirs. The lively acidity of these wines make them an excellent complement to a lavish meal. As for me personally, I am going totally off-track and having a lovely 1990 Ogier Cote Rotie, which should be just right for pairing up with some good grub. I think the most important thing is to try to avoid too many sweet dishes on the Thanksgiving table. Sweet food doesn't pair well with most wines, making them taste sour and off.