Traditionally Burgundies were the go to, red (Pinot Noir) preferably but some nice Mersaults and Corton Charlemagnes (These are both medium to high end Chardonnay) can work well with the bird, just not as well as the sides.
However in recent years I have been experimenting with other wines to pair with the overall dinner (all the trimmings) and I have been very happy with the results.
Good Syrah/shiraz can work very well, look for higher end Australians or medium priced Northern Rhones (Hermitage).
Also Decent Old Vine Zinfandel can be an excellent quaff for turkey dinner.
These two/three alternative choices both offer a bigger fruit core, higher abv, and great earthy/spice notes all of which go well with the food. Additionally some non wine drinkers find them easier to drink with dinner then the aforementioned Burgundies.
If you want to go white for the vino, Southern Rhone Whites can do the trick. Often they are more affordable then their Burgundian cousins and offer better value for the money. Good Viogniers and Chateauneuf-du-papes are excellent choices.
If none of the above sound good there is always Champagne or other sparkling wine.
