With turkey, choose reds of modest weight, edgy fruit and dry finish. Traditionally, pinot noir reds from Burgundy are a favoured match. I commend Louis Jadot Côtes de Beaune Villages 2009, from Majestic at £14.99 or £12.99 if you buy two. Matt Williamson of Majestic Wine astutely says of this wine that "its bitter red fruits act almost as a liquid version of cranberry sauce".
New Zealand pinot noir, typically more intense and ripe than its burgundian counterpart, copes equally well not just with the delicate savour of turkey but with the trimmings, too. I like Nelson Pinot Noir 2010 (Marks & Spencer, £9.99) for its big strawberry fruitiness and pinch of pepper. And Asda Extra Special New Zealand Pinot Noir 2009 (£10.19) is sweetly ripe but acutely fresh-tasting and briskly clean at the finish.
Dry-finishing Italian wines can be very at home with turkey. Taste the Difference Barbaresco 2008, down from £9.99 to £7.49 at Sainsbury, is a grippy, savoury, cherry-ripe example of this much-vaunted red from Piedmont. It's a delicate but firmly defined wine.