If you are still wondering on how to cook your Thanksgiving turkey, here are a few recipes you can try.

Rosemary Roasted Turkey

Ingredients
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

How to make

1. Oven has to be preheated to 325 degrees F (165 degrees C).
2. Olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt have to be mixed together in a small bowl and set aside.
3. The turkey has to be washed inside and out and pat dried. All large fat deposits have to be removed.
4. Slowly loosen the skin from the breast. But be careful not to tear the skin.
5. Spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Seal skin over any exposed meat using toothpicks.
6.Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Transfer the turkey to a large serving platter.

Turkey with Chestnut and Pine Nut Stuffing

Ingredients
1 cup chestnuts
2/3 cup butter
1/4 cup orange juice
1/4 cup tangerine juice
2/3 cup lemon juice
1 (12 pound) whole turkey
salt and ground black pepper to taste
1/2 pound ground beef
1/2 pound ground pork
1/4 cup chopped onion
1/2 cup uncooked instant rice
1/4 cup pine nuts
1/4 cup raisins (optional)
1/3 cup butter
1/2 cup chicken broth
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon ground black pepper

How to make

1.Oven has to be preheated to 325 degrees F (165 degrees C).
2. A small incision has to be made on sides of each chestnut, and place in a skillet over medium heat. Stir often and cook until toasted. Remove from heat, peel, and chop.
3.About 2/3 cup butter is melted in a saucepan, and mixed in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
4.In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
5.Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).

Remove turkey from oven and allow to rest for 15 minutes before carving.

Herb-Glazed Roasted Turkey

Ingredients
1 (16 pound) whole turkey, neck and giblets removed
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground thyme
1 cup honey
1/2 cup melted butter
2 teaspoons dried sage leaves
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper

How to make

1.Oven has to be preheated to 325 degrees F (165 degrees C).
2.Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out. Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
3.Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
4.In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
5.Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts.
Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.