Season and truss the birds up to 1 day ahead. Bring to room temperature before roasting.
Both white and red wines pair well with Tom Valenti's Thanksgiving feast, and there's no reason not to serve both. For a white, choose a round, slightly buttery wine without too much oak, to match the richness of the Thanksgiving meal. Consider a white Burgundy, such as a Meursault. For a red, try one of the fruity, silky wines of France's Rhône Valley; they have the brightness and body to stand up to the many flavors here.