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Herb-Roasted Turkey and Cru Beaujolais

Unsure of whether to pair your big bird with red or white? Eugenio recommends red — specifically, Cru Beaujolais. "Very few dishes in the world 'cry out for Beaujolais' like the classic Thanksgiving turkey," Eugenio says; he recommends those imported by Kermit Lynch. But if you can't find it, look for a lighter-bodied Pinot Noir from California.

Eugenio's picks:

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