Personally, when I don't want to go with the flow, and thanksgiving is a great time for that vis a vis wine, I might be inclined to pair turkey with a sweet red wine from the former soviet republic of georgia. I have some trouble reading the russian labels, but when I ask for this, I always get a reliable wine merchant to give me something that turns out to be velvety, moderately sweet, rich and deep in hue. I think the name is something like khvanckara.