HERB ROASTED TURKEY

1 (12 pound) whole turkey
3/4 cup TERRA DELYSSA
    Extra Virgin Olive Oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Preheat oven to 325 degrees F Clean turkey (discard giblets and organs),
place in a roasting pan with a pan with a lid.

In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper.

Using a basting brush, apply the mixture to the outside of the uncooked turkey.
Pour water into the bottom of the roasting pan, and cover.

Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F

Remove bird from oven, and allow to stand for about 30 minutes before carving.

PUMPKIN’S PIE CRUST

2 1/2 cups all purpose flour
1 table spoon sugar
2 tea spoons salt
1/2 cup TERRA DELYSSA
            PURE OLIVE OIL
2/3 cup buttermilk
1/2 teaspoon vanilla extract

In mixing bowl, add flour, sugar and salt. Mix together.
Add olive oil, buttermilk, and vanilla.
Using a spatula, blend it all. Add a sprinkle of flour to create desired texture.
Divide dough into 2 equal parts. Form balls and wrap individually in plastic wrap.
Flatten with the palm of your hand.
Let rest for 10 minutes.

2 Tbsp TERRA DELYSSA
            PURE OLIVE OIL
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/2 Tbs all purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp ground ginger
2 large eggs
1 large egg white
1 can low fat evaporated milk
1 large can pumpkin puree
1 tsp pure vanilla extract

Preheat oven to 425°F.
Prepare the pie crust and place it in 2 pie pans. Pinch ends with the thumb between the first and second fingers.
In mixer bowl, add olive oil, sugars, flour, cinnamon, nutmeg, cloves, and ginger. mixed.
Add eggs and egg white. Blend on high speed for one minute.
Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
Add pumpkin and vanilla. Mix again until blended. Pour into prepared unbaked olive oil pie shells.
Bake for 10 minutes.
Reduce temperature to 350° F and, without opening oven door, bake for an additional 50 min or until a knife inserted in the center comes out clean.