For a classic turkey dinner, the most reliable choices are medium-bodied, high-acid wines that won’t overpower the meat or the sides. Pinot Noir and Chardonnay are the two most commonly recommended “can’t-go-wrong” options with roast turkey.

Best red options

• Pinot Noir (from regions like Burgundy, Oregon, or Sonoma) works especially well because its bright red fruit, earthiness, and low tannins complement both white and dark turkey meat plus stuffing and gravy.

• Light, fruity reds such as Beaujolais (Gamay) or a softer Zinfandel also pair nicely, especially if your meal includes richer or slightly sweet sides.

Best white options

• Chardonnay, particularly a balanced, not overly oaky style, is a classic match with roast turkey because its body and acidity fit the mild, savory flavors.

• Sauvignon Blanc or off‑dry Riesling are great if you have sweet or tangy sides like cranberry sauce, glazed carrots, or sweeter stuffing, since their acidity and (for Riesling) touch of sweetness handle those flavors well.

Rosé and sparkling

• A dry or lightly off‑dry rosé (especially those based on Grenache, Cinsault, Syrah, or Pinot Noir) can bridge the gap between white and dark meat and works well for a crowd with mixed preferences.

• Sparkling wine or Champagne is very versatile with turkey and all the trimmings, and it’s especially good with fried or smoked turkey because the bubbles cut through fat and smoke.

Simple pick if choosing one

If you need one “all‑around” bottle for a traditional roast turkey dinner with classic sides, choose a juicy, medium‑bodied Pinot Noir or a balanced Chardonnay; either will satisfy most guests and pair well with the full plate.