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Tag: Turkey

  • Turkey Says Lebanon-Cyprus Maritime Deal Violates Turkish Cypriots’ Rights, Is Unacceptable

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    ANKARA (Reuters) -A maritime demarcation deal signed between Lebanon and Cyprus violates the rights of Turkish Cypriots on the island and is therefore unacceptable, Turkey said on Thursday.

    Lebanon and Cyprus on Wednesday signed the long-awaited deal, which aims to pave the way for potential exploration of offshore gas fields and deepen energy cooperation in the Mediterranean.

    Turkey, a NATO member, does not recognise the Greek Cypriot government on the ethnically-split island of Cyprus, and is the only country to recognise the breakaway Turkish Republic of Northern Cyprus. It has repeatedly complained that Greek Cypriots were disregarding and usurping Turkish Cypriot rights.

    ‘NOT POSSIBLE FOR US TO ACCEPT’

    “It is not possible for us to accept any agreement in which the rights of the TRNC are disregarded,” the Turkish Defence Ministry said at its weekly press briefing, using an acronym for the Turkish Cypriot government.

    “We evaluate that this accord, which disregards the TRNC’s rights, is also in violation of the interests of the Lebanese people, and tell our Lebanese counterparts that we are ready for cooperation on maritime issues,” it added.

    Turkish Foreign Ministry Spokesman Oncu Keceli said the deal was another example of Greek Cypriots disregarding the rights of Turkish Cypriots, and said the Greek Cypriot administration was not the sole representative of the island and therefore did not have the authority to take decisions concerning the whole island.

    “We call on the international community, namely countries of the region, not to support these unilateral steps by the Greek Cypriot Administration and not to become instruments in attempts to usurp the legitimate rights and interests of the Turkish Cypriots, who are sovereign and equal elements of the island,” Keceli said on X.

    Cyprus was split in a Turkish invasion in 1974 after a brief Greek-inspired coup. The last round of peace talks between the two sides collapsed in 2017, with efforts to revive them at a stalemate since.

    (Reporting by Tuvan Gumrukcu; Editing by Conor Humphries)

    Copyright 2025 Thomson Reuters.

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  • Pope Leo, Flying on Thanksgiving, Given Two Pumpkin Pies on Papal Plane

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    ABOARD THE PAPAL FLIGHT TO ANKARA (Reuters) -Like many Americans on the annual holiday of Thanksgiving, Pope Leo was travelling on Thursday, flying from Rome to Turkey for his first overseas trip as leader of the Catholic Church.

    While the first U.S. pope may not have a chance to enjoy a meal with turkey, stuffing and the other traditional dishes this year, several journalists aboard his papal flight from Rome tried to make sure he had a taste of the annual feast.

    As Leo greeted journalists aboard his three-hour flight to Ankara, two members of the press handed him pumpkin pies, home-made and carried through the airport and on to the plane just for the leader of the 1.4-billion-member Church.

    The journalists, Cindy Wooden of Catholic News Service and Elise Allen of Catholic website Crux, suggested Leo could share the desserts with his travelling entourage.

    The pope, smiling, responded: “I’ll share some.”

    Leo is visiting Turkey, the country, for three days before heading on to Lebanon, for a trip where he is expected to make appeals for peace in the Middle East and urge unity among long-divided Christian churches.

    Speaking to journalists at the beginning of his flight, Leo told them he was grateful this year for the work they do in covering the Church and the first months of his papacy.

    “To the Americans here, Happy Thanksgiving,” said Leo. “I want to begin by saying thank you to each and every one of you, for the service that you offer … to the whole world.

    “It’s so important today that the message be transmitted in a way that really reveals the truth and the harmony that the world needs.”

    (Reporting by Joshua McElwee; Editing by Daren Butler and Alex Richardson)

    Copyright 2025 Thomson Reuters.

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  • Turkey Says Russia-Ukraine Ceasefire Needed First Before Discussing Troop Deployment

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    ANKARA (Reuters) -Turkey’s defence ministry said on Thursday that a ceasefire between Ukraine and Russia must be achieved first before any discussions can take place on possible troop deployment for a potential reassurance force.

    On Tuesday, French President Emmanuel Macron said the force would have French, British and Turkish soldiers. Ankara, which has maintained cordial ties with both Moscow and Kyiv during the war, has said it was open to discussing such a deployment but only if its modalities were set.

    “First, a ceasefire must be established between Russia and Ukraine. Afterward, a mission framework must be established with a clear mandate, and the extent to which each country will contribute must be determined,” the ministry said at a press briefing when asked about Macron’s comments.

    (Reporting by Tuvan Gumrukcu; Editing by Jonathan Spicer)

    Copyright 2025 Thomson Reuters.

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  • NC Republican wrong about historically-low turkey prices

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    A Republican North Carolina congressman says his party is responsible for sending turkey prices lower than they’ve been in 25 years. 

    “This Thanksgiving, turkey prices are at their lowest point since 2000, thanks to Republican policies,” said U.S. Rep. Richard Hudson, R-NC, in a Nov. 24 newsletter.

    “I know grocery prices are a concern for so many (of) you,” he wrote, “which is why I’m working to keep prices moving in the right direction after the inflationary spike over the last four years.”

    The newsletter linked to a Nov. 19 report by the American Farm Bureau Federation that doesn’t support his claim. 

    Turkey price data collected by federal agencies — such as the U.S. Department of Agriculture, the U.S. Bureau of Labor Statistics, and Federal Reserve Bank of St. Louis — is limited. We struggled to find inflation-adjusted data showing the price of a conventional frozen turkey each November dating back to 2000. However, we found no credible reports showing retail turkey prices hitting a 25-year low in 2025.

    Cost as a percentage of the meal

    The farm bureau’s report, which was based on its annual survey of volunteer shoppers, focused on the cost of a 16-pound turkey as a percentage of the total price of a Thanksgiving meal serving 10 people. The meal it priced also consisted of cranberries, sweet potatoes, stuffing and more.

    A 16-pound turkey costs less this year but didn’t hit a 25-year low for the bureau’s survey, bureau spokesperson Bailey Corwine said. The national average price for a turkey of that size was lower in 2019 and 2020, when prices hit $20.80 and $19.39, respectively.

    Historically, turkey has accounted for about 40% to 45% of the meal’s total cost, the group’s analysis found. This year, the bureau reported that a turkey of that size costs an average of $21.50, or 39% of the total meal cost. That’s the lowest percentage since 2000, when a turkey accounted for 38.7% of the meal. But the bureau found that’s partly because the prices of other items have risen. 

    Produce prices are up because farmers are facing higher costs for fertilizer, fuel, machinery and labor, the bureau found. The price of sweet potatoes is up 37% from 2024 because Hurricane Helene damaged North Carolina fields, which produce more than half of the nation’s sweet potatoes. 

    Asked about turkey costs, a USDA spokesperson referred us to the department’s weekly report on retail turkey prices. The Nov. 21 report shows mixed results, with fresh turkey prices down and other turkey prices up since last year. 

    Prices for the most common kind of turkeys in the USDA survey — frozen conventional whole turkeys — were up nationally over last year. The price of a frozen conventional whole turkey weighing less than 16 pounds averaged 96 cents per pound during the week ending Nov. 21, up a penny from a year earlier. Frozen conventional whole turkeys weighing more than 16 pounds cost an average of 99 cents per pound, up from 96 cents a year ago. Other years show lower prices. In November 2008 and 2009, one pound of turkey cost less than 90 cents, a 2010 USDA report showed. 

    Retail versus wholesale turkey prices

    Here’s another wrinkle.

    Turkey prices are tracked in a number of ways and this year Americans may come across seemingly contradictory headlines: Wholesale prices are up, but retail prices are down in many places.

    A rise in bird flu cases is diminishing the nation’s turkey stock, raising turkey wholesale prices. The U.S. Department of Agriculture’s Weekly National Turkey Report from Nov. 14 lists the cost of a whole frozen turkey as $1.77 per pound for an 8- to 16-pound bird — up from 97 cents per pound during the same week last year, as PolitiFact reported. Some researchers and economists expect retailers to pass that increase along to customers. 

    However, many consumers are paying lower prices for turkey than they were last year. One reason: Retailers typically secure their turkey supply months in advance of Thanksgiving, meaning they may have avoided the recent jump in wholesale prices, a USDA spokesperson told PolitiFact in an email. Shoppers can also find lower prices on turkey because retailers offer deals on Thanksgiving bundles, as PolitiFact recently reported.

    Grocers are sometimes willing to sell turkeys at a discount if they think they can make up for revenue losses through sales on other products. Shoppers may see turkey prices that are about 16% lower than they were last year, the bureau reported.

    Datasembly, a market research company that surveys weekly prices at 150,000 U.S. stores, found a 2% decline in the retail price of a 10-pound turkey as of Nov. 17, the Associated Press reported. The Nov. 21 USDA report on retail activity found mixed results, with frozen turkeys priced slightly higher than last year and fresh turkeys priced slightly lower. 

    Asked about the claim, a spokesperson for Hudson sent PolitiFact a list of media articles about turkey costs declining this year compared to last year, as well as a White House press release. However, Hudson’s email response didn’t include proof that turkey prices are at a 25-year-low. 

    Our ruling

    Hudson said “turkey prices are at their lowest point since 2000,” and cited a report by the American Farm Bureau Federation. The report doesn’t back up his claim. It says the price of a turkey accounts for about 39% of a typical Thanksgiving meal, which is the lowest percentage in 25 years partly because the other items are more expensive.

    The bureau found the price of a turkey to be lower in other years, such as 2019 and 2020. And the USDA’s most recent report on retail turkey prices found frozen birds to cost slightly more this year than last year.  We rate Hudson’s claim False.

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  • Turn Holiday Leftovers Into This Comforting Turkey Soup

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    This quick turkey soup recipe is on the table in less than 30 minutes. Filled with leftover turkey, vegetables, and pasta in a savory broth, this turkey soup tastes like it’s been simmering all day long.

    Turkey Soup in a pot
    • It uses staple ingredients I always have on hand.
    • Turkey soup takes minutes to make but tastes like it’s been simmering all day!
    • It’s a budget-friendly recipe and a great way to enjoy leftovers.
    • It’s versatile; add leftover vegetables and turkey and any variety of pasta.
    oil , broth , turkey , seasoning , celery , pasta , carrots , flour , parsley , onion , bay leaf , seasoning with labels to make Turkey Soup Recipe

    What You’ll Need For Turkey Soup

    • Broth: To keep this soup quick and easy, you can use boxed turkey stock, turkey broth, or chicken broth.
    • Seasoning: Poultry seasoning adds a homemade flavor to boxed broth—it’s a favorite spice blend that’s great in almost any chicken dish. You can find it at any grocery store, order it online, or make it homemade.
    • Flour: A sprinkle of flour is optional, but it’s one of my secrets to a great brothy soup—it adds a little bit of body to the broth.
    • Turkey: I use leftover turkey in this recipe; you can also use rotisserie chicken or leftover chicken.
    • Vegetables: This soup is simple and delicious, with carrots, celery, and onion. You can add other vegetables like sweet potatoes, mushrooms, zucchini, green beans, or corn.
    • Noodles: Add any kind of pasta or egg noodles to this recipe. For planned leftovers, cook the pasta or rice on the side and add it to each bowl. You can also use white rice, brown rice, or a wild rice blend.

    If time allows, you can make this homemade turkey soup recipe from scratch. Use the turkey carcass or bones from Thanksgiving to make homemade turkey stock in the slow cooker in the slow cooker.

    I put everything in the slow cooker after dinner and let it cook overnight so I’m ready for soup the next day. Once the broth is prepared, follow the directions below to prepare the soup.

    How to Make Turkey Soup

    1. Soften the onion and stir in flour. (Recipe below.)
    2. Stir in the remaining ingredients (except noodles) and simmer.
    3. Add noodles and cook until tender.
    a ladle filled with turkey soup and noodles

    Storing Leftovers

    • For planned leftovers, cook the pasta on the side (or rice if you’d like) and store them separately.
    • Refrigerator: Turkey soup can be stored in the fridge in an airtight container for up to 4 days.
    • Freezer: Freeze turkey soup without the pasta or rice for up to 4 months. Cook fresh pasta and add to each bowl for serving.

    Love That Leftover Turkey

    Did you enjoy this Turkey Soup Recipe? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 20 minutes

    Cook Time 25 minutes

    Total Time 45 minutes

    • Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until tender, about 3-4 minutes. Add flour and cook for 1 minute more.

    • Stir in carrots, celery, chopped turkey, broth, poultry seasoning, and bay leaf. Simmer uncovered for 10 minutes.  

    • Add noodles (*see note) and cook for an additional 8-10 minutes or until tender. Remove from the heat, discard bay leaf, and stir in parsley.

    • Season with salt and pepper to taste and serve.

    • Pasta: To retain the texture of pasta, noodles, or rice, cook them separately and add to each bowl when serving, especially if you are making the soup ahead.
    • Chicken broth can be substituted for turkey broth.
    • Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 4 months. 

     

    Calories: 191 | Carbohydrates: 22g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 1255mg | Potassium: 391mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6156IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Main Course, Slow Cooker, Soup, Turkey
    Cuisine American
    pot of Turkey Soup Recipe with a title
    cozy and comforting Turkey Soup Recipe with writing
    close up of Turkey Soup Recipe in the pot and spoon with a title
    Turkey Soup Recipe in the pot and close up photo with a title

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  • Middle East officials look toward second phase of Israel-Hamas ceasefire with two hostages left in Gaza

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    Turkish, Qatari and Egyptian officials met Wednesday in Cairo to discuss the second phase of the Israel-Hamas ceasefire deal.

    The meeting is said to have included Turkey and Egypt’s intelligence chiefs, as well as Qatar’s prime minister, according to reports.

    “During the meeting, [they] also agreed to continue strengthening coordination and cooperation with the Civil Military Coordination Center to eliminate all obstacles to ensure the continuity of the ceasefire and to prevent further violations,” a Turkish source told Reuters, adding that they also discussed countering Israeli ceasefire violations.

    US-BACKED AID GROUP ENDS GAZA MISSION AFTER DEFYING HAMAS THREATS, UN CRITICISM

    Red Cross personnel wait to head towards an area within the so-called “yellow line” to which Israeli troops withdrew under the ceasefire in Gaza City on Nov. 12, 2025. (Dawoud Abu Alkas/Reuters)

    Despite Hamas and Israel accusing each other of violating the U.S.-brokered agreement, mediators are still looking to move to the next stage.

    The second phase of the deal involves the deployment of an international stabilization force and the development of an international body to govern Gaza. It also includes the disarmament of Hamas. Additionally, Israel will move further from the so-called “yellow line” ahead of the international force taking over, according to The Times of Israel.

    Israeli soldier looks into Gaza

    An Israeli soldier looks out at destroyed buildings, as seen from a guard position at an Israeli military outpost within the borders of the “yellow line” in the Shujaiya neighborhood in the eastern part of Gaza City in the Gaza Strip on Nov. 5, 2025.  (Nir Elias/Reuters)

    IDF ANNOUNCES TRANSFER OF DECEASED ISRAELI HOSTAGE REMAINS THROUGH RED CROSS

    On Tuesday, Israel returned the bodies of 15 Palestinians in exchange for the remains of Israeli hostage Dror Or. Israel has said that Or and his wife, Yonat Or, were killed during the Oct. 7, 2023, attacks on Kibbutz Be’eri. 

    The Hostages and Missing Families Forum said in a statement that as their house caught on fire, Dror and Yonat evacuated their children through a window in the safe room, saving their lives. The couple split up in an attempt to escape, but they were both murdered by the terrorists. Two of their children, Noam and Alma, were taken hostage.

    On Nov. 25, 2023, Noam and Alma were released in the first hostage exchange, exactly two years before their father’s remains would be returned to Israel.

    Israeli hostage Dror Or

    This undated photo provided by the Hostages and Missing Families Forum shows Israeli hostage Dror Or, who was abducted and brought to Gaza in the Hamas attack on Oct. 7, 2023. (Hostages and Missing Families Forum via AP)

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    The remains of two hostages — one Israeli, Ran Gvili, and one Thai national, Sudthisak Rinthalak — are still in Gaza. 

    Hamas has committed to upholding its end of the deal and returning both, but did not give a timeline on when that may happen, according to The Associated Press.

    The Associated Press contributed to this report.

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  • Factbox-From Paul VI to Leo XIV: A History of the Pope’s Overseas Tours

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    VATICAN CITY (Reuters) -Pope Leo will embark on his first trip outside Italy on Thursday, travelling to Turkey and Lebanon. Here is a history of papal foreign visits, which have become a major part of the agenda for the leader of the world’s 1.4 billion Catholics.

    POPE PAUL VI (1963 to 1978)

    Pope Paul VI was the first leader of the Church to leave Italy in 150 years. He made nine foreign visits, with the first a trip to Israel and Jordan in 1964. He travelled to the U.N. headquarters in New York in 1965, where he addressed the General Assembly in French, pleading: “No more war, never again war!”

    POPE JOHN PAUL II (1978 to 2005)

    Pope John Paul II, whose pontificate spanned nearly 27 years, made 104 foreign visits, logging well over one million km (600,000 miles) and visiting 129 countries. Elected pope at age 58, he was known for energetic, non-stop itineraries and for emphasizing international diplomacy. On a trip to Asia in 1984, he made a stopover in Alaska, where U.S. President Ronald Reagan travelled to welcome him and discuss world issues.

    POPE BENEDICT XVI (2005 to 2013)

    Pope Benedict XVI, from Germany, made 25 foreign visits, largely to European countries. On a trip to Germany in 2006 he caused widespread anger among Muslims by suggesting Islam was violent, quoting a passage by a 14th-century Byzantine emperor. Later that year, he made a trip to Turkey to foster reconciliation between Christians and Muslims. Benedict’s last visit was to Lebanon, in September 2012.

    POPE FRANCIS (2013 to 2025)

    Pope Francis made 47 foreign visits to 66 countries, often choosing places with non-Catholic populations to highlight people and problems in what he called the “peripheries” of the world. He was the first pope to visit Mongolia, Myanmar, South Sudan, and Iraq, among others. A visit to the Philippines in 2015 included the largest papal event to date, with crowds estimated as high as seven million for a Mass in Manila.

    POPE LEO XIV (Elected in 2025)

    Pope Leo, 70 and in good health, is widely expected to undertake many foreign visits. A trip to Peru, where he served as a missionary for decades, is all but certain during 2026. Leo said he would also like to visit Portugal, Mexico, Uruguay and Argentina, in comments on November 18.

    (Reporting by Joshua McElwee; Editing by Janet Lawrence)

    Copyright 2025 Thomson Reuters.

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  • Pope Leo to Take Peace Message to Turkey, Lebanon on First Overseas Trip

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    VATICAN CITY (Reuters) -Pope Leo will embark on his first trip outside Italy as the leader of the Catholic Church on Thursday, travelling to Turkey and Lebanon, where he is expected to make appeals for peace in the region and urge unity among long-divided Christian churches.

    Leo, the first U.S. pope, will give his first speeches to foreign governments and visit some sensitive cultural sites as part of a crowded itinerary during the November 27 to December 2 trip.

    His predecessor Pope Francis had planned to visit both countries but was unable to because of his worsening health. Francis died on April 21 and Leo, originally from Chicago, was elected pope on May 8 by the world’s cardinals.

    “A pope’s first foreign trip is an opportunity to capture and hold the world’s attention,” said John Thavis, a retired Vatican correspondent who covered three papacies.

    “What’s at stake for Pope Leo is his ability to connect with a wider audience, in a region where war and peace, humanitarian needs and interfaith dialogue are crucial issues,” said Thavis.

    PAPAL VISITS DRAW WORLD ATTENTION

    Leo goes first to Turkey, from November 27 to 30, where he has several joint events with Patriarch Bartholomew, spiritual leader of the world’s 260 million Orthodox Christians, who is based in Istanbul.

    Peace is expected to be a key theme of Leo’s visit to Lebanon, which has the largest percentage of Christians in the Middle East.

    On Sunday, Israel killed the Iran-backed militant group Hezbollah’s top military official in an airstrike on a southern suburb of Beirut, despite a U.S.-brokered truce a year ago.

    Leaders in Lebanon, which is also host to one million Syrian and Palestinian refugees and is struggling to recover after years of economic crisis, hope the papal visit might bring global attention to the country.

    An off-the-cuff moment in October raised possible security concerns about Leo’s visit in Lebanon. Queen Rania of Jordan, visiting Leo at the Vatican, asked the pope if he thought it was safe to go to the country. “Well, we’re going,” Leo responded.

    Travelling abroad has become a major part of the modern papacy, with popes attracting international attention as they lead events with crowds sometimes in the millions, give foreign policy speeches and conduct international diplomacy.

    Francis, who made 47 foreign visits over his 12-year tenure, often grabbed headlines during his trips with surprise comments.

    The late pope was also known for giving unusually frank answers during traditional in-flight press conferences with his travelling press corps, one of the few times the leader of the Church interacts at length with journalists.

    Leo has a more reserved style and tends to speak from prepared texts. He has only given one exclusive interview in his six months as pope.

    “What we’ve seen so far is a pope who’s very careful when he speaks,” Rev. Thomas Reese, a Jesuit priest and commentator, said. “But every trip is a risk. There can always be mistakes or fumbles.”

    In Turkey, Leo and Bartholomew will celebrate the 1,700th anniversary of a major early Church council, which took place in Nicaea, now Iznik, and created a creed that most of the world’s 2.6 billion Christians still pray today.

    Orthodox and Catholic Christians split in the East-West Schism of 1054, but have generally strengthened their ties in recent decades.

    Rev. John Chryssavgis, an adviser to Bartholomew, said the event is “especially meaningful as a sign and pledge of unity in an otherwise fragmented and conflicted world”.

    Several other Orthodox Christian leaders are expected to attend the anniversary, but the Vatican has not said which.

    The Moscow Patriarchate, an Orthodox community closely allied with Russian President Vladimir Putin that severed ties with Bartholomew in 2018, is not expected to take part.

    POPE TO COMMEMORATE BEIRUT PORT EXPLOSION

    Leo will also visit Istanbul’s Blue Mosque, his first visit as pope to a Muslim place of worship, and will celebrate a Catholic Mass at Istanbul’s Volkswagen Arena.

    Rev. Nicola Masedu, pastor of Istanbul’s Catholic Cathedral of the Holy Spirit, said interest in the new pope’s visit led organizers to move the Mass from the cathedral to the arena, which can hold around 5,000 people.

    Turkey, a Muslim-majority nation, has about 36,000 Catholics out of a population of around 85 million, according to Vatican statistics.

    Leo’s schedule in Lebanon includes a prayer at the site of the 2020 chemical explosion at the Beirut port that killed 200 people and caused billions of dollars’ worth of damage.

    The pope will also host an inter-religious meeting and lead an outdoor Mass on the Beirut waterfront. But Leo, visiting five towns and cities in the country, will not travel to the south, the target of Israeli strikes.

    Rev. Michel Abboud, who leads the Catholic Church’s charity network in Lebanon, told the Vatican’s media outlet the pope’s visit was one of “solidarity.”

    “The people will know that, despite all the difficult situations they have gone through, they must not feel abandoned,” he said.

    (Reporting by Joshua McElwee; additional reporting by Daren Butler in Istanbul and Maya Gebeily in Beirut; Editing by Janet Lawrence)

    Copyright 2025 Thomson Reuters.

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  • Leftover Turkey? Make This Easy Tetrazzini Tonight

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    You’ve roasted the turkey, enjoyed the feast, and now you’ve got leftovers — the best part, right? This creamy turkey tetrazzini recipe is the ultimate way to turn that extra turkey into a cozy, family-favorite dinner.

    This dish is everything you love about comfort food — tender noodles coated in a rich, cheesy sauce, bits of juicy turkey in every bite, and a perfectly golden topping. It’s easy to make, reheats beautifully, and honestly tastes even better the next day.

    Whether you’re using leftover Thanksgiving turkey or rotisserie chicken, this easy turkey tetrazzini comes together in just a few simple steps. No fancy ingredients or complicated techniques — just real, creamy, delicious food that makes everyone at the table happy.

    As I was finishing off the recipe I felt like it needed a little crunch on top, much like a perfect macaroni and cheese with a breading. I remembered that we had these Honey Dijon chips in our storage room so on a whim I ran down, grabbed the bag and crushed them up.

    Dear sweet mercy, it was perfection!!

    This post is sponsored by Kettle Brand.

    Why You’ll Love This Turkey Tetrazzini Recipe

    • Creamy, rich sauce without being heavy
    • The perfect use for leftover Thanksgiving turkey
    • Family-friendly comfort food
    • Simple ingredients, easy prep
    Turkey Tetrazzini in a large pot

    What is Turkey Tetrazzini?

    Tetrazzini is an American main dish with diced poultry (yes you could use chicken as well) and mushroom in a butter/cream and parmesan sauce. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley.

    Ingredients You’ll Need

    Every ingredient in this best turkey tetrazzini recipe has a job to do! Here’s a quick look at what each one adds…

    • Spaghetti: The base of the dish that holds the creamy sauce and gives that classic, comforting texture.
    • Turkey: Adds hearty protein and mild flavor that pairs perfectly with the creamy sauce.
    • Olive Oil: Used for sautéing to build flavor and prevent sticking.
    • Button Mushrooms: Add earthy, savory depth and balance the richness of the sauce.
    • Garlic Cloves: Infuse the sauce with delicious, aromatic flavor.
    • Butter: Adds richness and forms the base of the creamy sauce.
    • Flour: Thickens the sauce when combined with butter to make a roux.
    • Chicken Broth: Thins the sauce slightly and adds savory depth.
    • Kosher Salt & Black Pepper: Adds flavor and subtle heat.
    • Heavy Cream: Adds richness and makes the sauce extra velvety.
    • Milk: Creates a smooth, creamy texture and helps mellow the flavors.
    • Frozen Peas: Add color, sweetness, and freshness to balance the dish.
    • Parsley: Adds fresh herby flavor.
    • Mozzarella Cheese: Melts beautifully for a creamy, cheesy finish.
    • Parmesan Cheese: Gives salty, nutty flavor and helps thicken the sauce.
    • Kettle Brand Honey Dijon Chips: Give the casserole a crispy, golden crust for contrast in texture.
    a large scoop of creamy turkey tetrazzini being lifted from a large pot of it with golden crunchy topping and peasa large scoop of creamy turkey tetrazzini being lifted from a large pot of it with golden crunchy topping and peas

    How to Make Turkey Tetrazzini

    1. Prep: Preheat the oven to 350˚F.
    2. Cook the Pasta: In a large pot of salted water, cook the pasta until al dente.
    3. Chop: Grab your leftover turkey meat and chop/shred it.
    4. Sauté: Add a drizzle of olive oil to a large dutch oven over medium-high heat, add the mushrooms and cook until softened. Then add the garlic and sauté another minute or two.
    5. Create a Roux: Add the butter to the pan and let it melt, then add the flour and whisk until smooth. Add the cream and milk to the mixture and bring it to a simmer until it thickens. Add the chicken stock and season with salt and pepper to taste.
    6. Combine: Add the cooked pasta and turkey to the pot and then add the parsley, peas, mozzarella and parmesan cheese. Stir everything to combine.
    7. Bake: Cover the dutch oven and then bake for 30min. Remove the lid and sprinkle with the crushed chips. Then bake for another 10min without the lid.
    8. Serve: Serve immediately!

    Kettle Brand Chips

    This holiday season, be totally ready for every drop-in guest, late night munchies while you chat with loved ones and of course, holiday meals. Keeping Kettle Brand potato chips around isn’t just smart for snacking and playing games with family and friends, it’s actually a great way to finish off a holiday meal.

    Kettle Brand potato chips are non-GMO, totally packed full of flavor and I hear that they are literally an obsession among some of our neighbors and friends.

    Kettle Brand chips are the ultimate crunchy chip. You chip lovers know what I’m talking about, chips aren’t at all just about the flavor, you want that crazy crunch thing going on and not all chips are created equally. Kettle Brand chips win the prize for the biggest crunch!

    a bag of Kettle Brand honey dijon potato chipsa bag of Kettle Brand honey dijon potato chips

    Variations and Substitutions

    If you don’t have leftover turkey, no worries at all! You can use chicken instead! Here are a few ideas for variations and substitutions:

    • Use rotisserie chicken instead of turkey
    • Make it lighter with half-and-half instead of cream
    • Swap the spaghetti noodles for penne or linguine
    • Add other veggies: broccoli, carrots, green beans

    What to Serve with Turkey Tetrazzini

    Pasta is always tricky isn’t it. You feel like you have to serve only a salad with pasta dishes, but if you’re smart about it, you can actually ditch the side dish completely.

    If you add some extra veggies into your turkey casserole with noodles, I see no need to even worry about sides. I mean, carbs, protein and veggies are covered.

    Heck, you could even say you’ve got dairy as well!

    Alright, but I get it, you are like me and one dish sometimes feels like you at least need a salad. Here are a few ideas.

    a bag of kettle brand honey dijon chips with the corner ripped off and chips spilling outa bag of kettle brand honey dijon chips with the corner ripped off and chips spilling out

    Storing and Reheating

    Leftover turkey tetrazzini should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

    To reheat a single serving, I use the microwave, but if I’m going to reheat a large portion of the turkey pasta bake, I’ll reheat it in the oven at 300 degrees F for about 10-15 minutes or until heated through.

    Can Turkey Tetrazzini Be Frozen?

    Because turkey tetrazzini is a cream-based sauce and full of pasta it’s best to never freeze it. Your sauce will separate and the pasta will continue to bloat and take on the liquid. This will make for a mushy pasta which no one wants.

    Turkey Tetrazzini in a large potTurkey Tetrazzini in a large pot

    There’s something so satisfying about turning leftover turkey into something completely new — and this creamy turkey tetrazzini does just that. It’s warm, comforting, and easy enough for a weeknight, but special enough for company.

    Use Your Thanksgiving Leftovers with these Recipes…

    • 12 oz Spaghetti, thin, or linguine
    • 4 Cups Turkey, cooked and shredded
    • Olive Oil
    • 1 Cup Button Mushrooms, sliced
    • 2 Garlic Cloves, minced
    • 4 Tablespoons Butter
    • Cup Flour
    • 2 ½ Cups Chicken Broth, low sodium
    • 1 teaspoons Kosher Salt
    • Dash of Pepper
    • 1 Cup Heavy Cream
    • ½ Cup Milk, any percentage is fine
    • 12 oz Peas, frozen
    • ¼ Cup Parsley, fresh, chopped
    • 1 Cups Mozzarella Cheese, shredded
    • Cup Parmesan Cheese, shredded
    • 1 Cup Kettle Brand Honey Dijon Chips, crushed

    Prevent your screen from going dark

    • Preheat the oven to 350˚F.

    • Cook the pasta in a large pot of salted water until al dente, following package instructions.

      12 oz Spaghetti

    • Chop 4 cups of turkey meat, shredding a bit as you chop. Set aside.

      4 Cups Turkey

    • Place a large dutch oven or pot over medium/high heat and add a drizzle of oil then add sliced mushrooms and sauté 3 min or until softened.

      1 Cup Button Mushrooms, Olive Oil

    • Add minced garlic and sauté for 1-2 min until fragrant.

      2 Garlic Cloves

    • Into the pot, melt the butter and once melted, whisk in 1/3 cup flour until lightly golden and slightly nutty in aroma.

      4 Tablespoons Butter, ⅓ Cup Flour

    • Add the chicken broth, 1 teaspoon Kosher salt, a dash of pepper and whisk until smooth.

      2 ½ Cups Chicken Broth, 1 teaspoons Kosher Salt, Dash of Pepper

    • Add the cream and milk and bring to a simmer to thicken.

      1 Cup Heavy Cream, ½ Cup Milk

    • Season sauce with more salt and pepper to taste.

    • Place the turkey and pasta into the pot then sprinkle in 1/4 cup chopped fresh parsley, peas, shredded mozzarella cheese and parmesan cheese and stir to combine.

      12 oz Peas, ¼ Cup Parsley, 1 Cups Mozzarella Cheese, ⅓ Cup Parmesan Cheese

    • Cover and bake at 350˚F for 30 min then remove lid, sprinkle with crushed Kettle Brand Honey Dijon Chips and continue baking 10 min.

      1 Cup Kettle Brand Honey Dijon Chips

    • Serve immediately.

    To reheat turkey tetrazzini, cover with foil and heat in 300 degree oven toll warm.

    Serving: 1bowl, Calories: 565kcal, Carbohydrates: 51g, Protein: 27g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 102mg, Sodium: 895mg, Potassium: 575mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1277IU, Vitamin C: 22mg, Calcium: 196mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Leftover Turkey Shepherd’s Pie – Simply Scratch

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    Put your Thanksgiving leftovers to use with this Leftover Turkey Shepherd’s Pie! A casserole of homemade turkey and vegetable filling is topped with stuffing, mashed potatoes and cheese. Yields 6 to 8 generous servings.

    Leftover Turkey Shepherd's Pie Casserole

    Thanksgiving leftovers are a gift that keeps on giving.

    And a comforting and cozy casserole is one of the easiest ways to use them. A turkey and vegetable, gravy-like filling is topped with a layer of stuffing and topped with a layer of mashed potatoes and sprinkled with cheese.

    Leftover Turkey Shepherd's Pie CasseroleLeftover Turkey Shepherd's Pie Casserole

    Transforming Thanksgiving leftovers is into something else is just as delicious as the dinner itself.

    Ingredients for Leftover Turkey Shepherd's PieIngredients for Leftover Turkey Shepherd's Pie

    To Make This Leftover Turkey Shepherd’s Pie You Will Need:

    • butter – Lends fat and flavor and helps to soften the vegetables.
    • yellow onionAdds a sweet and subtle onion flavor
    • celeryLends earthy flavor and delicious texture.
    • carrotsAdds color, texture and subtle sweetness.
    • garlicAdds distinct punchy flavor.
    • poultry seasoningMy favorite brand is Morton & Bassett (not sponsored).
    • unbleached all-purpose flourHelps to thicken the turkey mixture.
    • turkey stockUse homemade or store-bought.
    • leftover turkey gravyHomemade leftovers are best.
    • peasFrozen peas works great here.
    • sweet cornFrozen corn works here as well.
    • kosher saltEnhances the flavors in this recipe.
    • black pepperAdds distinct bite and flavor.
    • stuffingLeftover or store-bought.
    • mashed potatoesLeftover or store-bought.
    • cheddar jack cheeseFreshly grated is best.

    butter, carrots, celery and onion in skilletbutter, carrots, celery and onion in skillet

    Make The Turkey Filling:

    Preheat your oven to 350℉ (180℃).

    Add 2 tablespoons butter in a skillet and add 1 small diced yellow onion, 1 medium diced carrot, 1 diced celery rib with a pinch of salt. Cook 8 to 10 minutes until the carrots and celery are tender and the onions soft and translucent.

    add poultry seasoningadd poultry seasoning

    Next add in 2 small cloves minced garlic and 2 teaspoons poultry seasoning.

    sautéed veggies with herbs and garilcsautéed veggies with herbs and garilc

    Stir and cook 1 minute.

    sprinkle with floursprinkle with flour

    Sprinkle in 2 tablespoons unbleached all-purpose flour.

    stir and cook 2 minutesstir and cook 2 minutes

    And cook for 1 to 2 minutes.

    pour in turkey stockpour in turkey stock

    While stirring, pour in 2 cups turkey stock.

    stir until slightly thickenedstir until slightly thickened

    Simmer until it starts to thicken.

    add in leftover gravyadd in leftover gravy

    Remove off of the heat and add in 1/2 cup leftover turkey gravy.

    stir to combinestir to combine

    Stir until combined.

    add in leftover turkey, frozen peas and carrotsadd in leftover turkey, frozen peas and carrots

    Add in 4 cups shredded leftover turkey, a heaping 1/3 cup each frozen peas and sweet corn.

    stir to combinestir to combine

    Stir to combine.

    season with salt and pepperseason with salt and pepper

    Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.

    trans turkey mixture to a casseroletrans turkey mixture to a casserole

    Build The Casserole:

    Transfer the filling to an 8×11 baking dish and spread evenly.

    top with stuffingtop with stuffing

    Top with 3 cups stuffing.

    spread with mashed potatoesspread with mashed potatoes

    And spread 3 to 4 cups of mashed potatoes over top.

    top with shredded cheesetop with shredded cheese

    Top with 1 cup grated cheddar jack cheese and bake on the middle rack of your preheated oven for 30 to 35 minutes.

    baked Leftover Turkey Shepherd's Pie Casserolebaked Leftover Turkey Shepherd's Pie Casserole

    Switch on the broiler and broil for 2 to 3 minutes or until lightly golden in spots.

    Sprinkle with minced parsley.

    Leftover Turkey Shepherd's Pie CasseroleLeftover Turkey Shepherd's Pie Casserole

    Serve immediately.

    Leftover Turkey Shepherd's Pie CasseroleLeftover Turkey Shepherd's Pie Casserole

    Serve spoonfuls on to plates and sprinkle with minced parsley.

    Leftover Turkey Shepherd's Pie CasseroleLeftover Turkey Shepherd's Pie Casserole

    Click Here for More Thanksgiving Leftover Recipes!

    Leftover Turkey Shepherd's Pie CasseroleLeftover Turkey Shepherd's Pie Casserole

    Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Leftover Turkey Shepherd's Pie CasseroleLeftover Turkey Shepherd's Pie Casserole

    Yield: 8 servings

    Leftover Turkey Shepherd’s Pie

    Put your thanksgiving leftovers to use with this Leftover Turkey Shepherds Pie! A homemade turkey and Vegetable filling is topped with stuffing, mashed potatoes and cheese. 

    • 2 tablespoons butter
    • 1 small yellow onion, diced
    • 1 rib celery, diced
    • 1 medium carrot, diced
    • 2 cloves garlic, minced
    • 2 teaspoons poultry seasoning
    • 2 tablespoons unbleached all-purpose flour
    • 2 cups turkey stock, or chicken stock
    • 1/2 cup leftover gravy
    • 4 cups shredded leftover cooked turkey
    • 1/4 cup frozen peas, (heaping)
    • 1/4 cup sweet corn, (heaping)
    • 3/4 teaspoon kosher salt, to taste
    • freshly ground black pepper
    • 3 cups leftover stuffing
    • 3 cups mashed potatoes
    • 1 cup shredded cheddar jack cheese
    • parsley, minced
    • Preheat your oven to 350℉ (180℃).

    • Melt butter in a skillet and add the diced yellow onion, carrot and celery with a pinch of salt. Cook 8 to 10 minutes until the carrots and celery are tender and the onions soft and translucent.

    • Next add in minced garlic and poultry seasoning. Stir and cook 1 minute.

    • Sprinkle in the flour, stir and cook for 1 to 2 minutes.

    • While stirring, pour in turkey stock. Simmer until it starts to thicken.

    • Remove off of the heat and add in the leftover gravy. Stir until combined.

    • Then add in leftover turkey, frozen peas and sweet corn. Stir to combine.

    • Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.

    • Transfer the filling to an 8×11 baking dish and spread evenly.

    • Top with 3 cups stuffing and spread evenly.

    • And spread the mashed potatoes over top.

    • Top with the grated cheddar jack cheese and bake on the middle rack of your preheated oven for 30 to 35 minutes.

    • Switch on the broiler and broil for 2 to 3 minutes or until lightly golden in spots.

    • Sprinkle with minced parsley and serve immediately.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1g, Calories: 426kcal, Carbohydrates: 44g, Protein: 26g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 69mg, Sodium: 953mg, Potassium: 634mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1842IU, Vitamin C: 23mg, Calcium: 161mg, Iron: 2mg

    This recipe was originally posted on November 24th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Denver Rescue Mission preps 3,500 Thanksgiving meal boxes amid rising demand

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    DENVER — Families across Colorado are preparing for Thanksgiving in their own ways, while the Denver Rescue Mission readies its 31st annual Banquet-in-a-Box event.

    “I make some decorations, like placemats,” said 10-year-old Caroline.

    Her mother, Alexxa Gagner, works for the Denver Rescue Mission.

    “We do all the traditional things: turkey stuffing, mashed potatoes,” Gagner said.

    In addition to their own family traditions, the folks at the Denver Rescue Mission also prep for thousands of other families in a giant parking lot, with cones and two trucks filled with frozen turkeys.

    “We will give away almost 3,500 Thanksgiving Banquets-in-a-box to families in need,” Denver Rescue Mission CEO Dennis Van Kampen said.

    The Denver Rescue Mission’s annual turkey drive helps supply the Mission’s event, which will be held on Monday.

    But there was something notably different this year.

    “It usually takes a few days to fill all the registrations. We were filled in a day and a half,” Van Kampen said.

    He said that really shows the need is greater than usual in the community.

    “We have had so many phone calls coming into our offices earlier than ever, about, ‘Can you help me? I can’t get enough food,” he said.

    It’s a need the Rescue Mission is prepared to meet.

    “So as long as we still have turkeys and boxes to give, we’ll keep giving them away,” Van Kampen said.

    While registration for this year’s Banquet-In-A-Box event is full, there will still be time for other families to pick up a turkey with all the trimmings.

    “We will have some left over for those people who come first-come, first-served,” Van Kampen said.

    As unsettled as November has been for so many Coloradans, volunteers said every family should be able to end the month on a high note: with their loved ones, around the table, filled with food.

    Those with vouchers should follow the directions on the registration and only arrive during their assigned time.

    For those who didn’t register and are hoping for help, they are welcome to come to the Empower Field at Mile High Parking Lot C between noon and 1 p.m. on Monday, while supplies last.

    Denver Rescue Mission preps 3,500 Thanksgiving meal boxes amid rising demand

    Coloradans making a difference | Denver7 featured videos


    Denver7 is committed to making a difference in our community by standing up for what’s right, listening, lending a helping hand and following through on promises. See that work in action, in the videos above.

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    Danielle Kreutter

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  • Turkey’s Erdogan Says He Will Speak to Russia’s Putin on Monday

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    ANKARA (Reuters) -Turkish President Tayyip Erdogan said he would have a phone call with his Russian counterpart Vladimir Putin on Monday to discuss peace efforts in Ukraine, adding that he would also ask him to restart a deal for the safe passage of grains via the Black Sea.

    NATO member Turkey has maintained cordial ties with both Kyiv and Moscow during the war, providing military help to Ukraine but refusing to join Western sanctions on Moscow. It has hosted three rounds of peace talks between the warring parties in Istanbul and offered to host a leaders’ meeting.

    Speaking at a press conference on Sunday after a G20 summit in South Africa, Erdogan said the 2022 Black Sea grain deal, brokered by Turkey and the United Nations, aimed to pave the path for a peaceful resolution of the war in Ukraine.

    “We were able to succeed in this up to a certain point and it did not continue after. Now, during the discussions we will have tomorrow, I will again ask Mr. Putin about this. I think it would be very beneficial if we can start this process,” he said.

    He added that he would also discuss how to “end the deaths” during the call, and that he would share with European and U.S. leaders and allies the outcomes of his conversation with Putin.

    Erdogan did not comment directly on Washington’s 28-point draft plan to end the war. Kyiv and European allies have voiced alarm over what they see as major concessions to the aggressor Russia, as officials meet in Geneva to discuss it.

    The Black Sea Grain Initiative was inked in July 2022 to allow the safe export of nearly 33 million metric tons of Ukrainian grain via the Black Sea, despite the war.

    Russia withdrew from the agreement in 2023, complaining that its own food and fertiliser exports faced serious obstacles. It has also complained of restrictions on payments, logistics and insurance as a barrier to shipments.

    Last week, Erdogan hosted Ukrainian President Volodymyr Zelenskiy in Ankara, and on Sunday discussed the war in Ukraine with the leaders of France and Italy, according to his office.

    He called for all diplomatic efforts to be utilised to reach a fair and lasting peace in Ukraine, saying the resumption of talks in Istanbul could help this effort.

    (Reporting by Tuvan Gumrukcu; Editing by Elaine Hardcastle and Ros Russell)

    Copyright 2025 Thomson Reuters.

    Photos You Should See – Nov. 2025

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    Reuters

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  • Minneapolis church hands out 150 Thanksgiving meals

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    An uptown Minneapolis church put its money where its mouth was Saturday — or at least, where its communities’ mouth was.

    For the fifth year in a row, volunteers from Regents of Christ Assembly handed out more than 150 turkeys, complete with all the fixings, to community members in need.

    For the church of 100 or so people, it’s an extension of their mission.

    “Giving is an act of worship,” said Hannah Oliha Donaldson. “It’s an act of investing in our community. Of pouring back into our community.”

    The church, which also operates the Joy Community Food Shelf, says it sees the growing need for community support.

    “In the midst of the last few months – Target has fired a bunch of people. Amazon has fired a bunch of people. As we were preparing for doing the work this year, we knew the need would be great,” said Oliha Donaldson. “We are a community that is richly blessed. And as a result of that blessing, we believe we have a responsibility to pour out what is poured into us.”

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    Adam Duxter

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  • Turkey and Australia Confirm Agreement on COP31 Split-Hosting Deal

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    BELEM, Brazil (Reuters) -Turkey will host the COP31 climate summit in 2026 with Australia leading the negotiation process, a document released at the COP30 summit in Brazil showed on Friday, confirming an earlier announcement that a split hosting arrangement was expected.

    The statement was issued by Germany after a meeting of the Western European and Others Group, which was tasked with selecting the 2026 host.

    The deal, which resolved a lengthy standoff with both vying to host the U.N. climate talks, set out that Turkey will serve as the venue while delegating negotiating responsibilities to Australia.

    “If there is a difference of views between Türkiye (Turkey) and Australia, consultations will take place until the difference is resolved to mutual satisfaction,” the statement said.

    A pre-COP summit will be held in a Pacific Island country, and Australia will lead the year-long process that shapes the agenda and priorities ahead of COP31.

    (Reporting by William James; Editing by Himani Sarkar)

    Copyright 2025 Thomson Reuters.

    Photos You Should See – Nov. 2025

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    Reuters

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  • Turkey safe to eat despite bird flu

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    Turkeys are supposed to go “gobble-gobble,” not “Ah-CHOO!” 

    But bird flu is on the rise in the U.S. again. 

    The recent jump in cases might hike the price of your Thanksgiving, but it won’t make dinner unsafe. Cooking poultry to 165°F kills the virus. Plus, infected poultry is unlikely to appear in the food supply in the first place. 

    To ease your mind, here’s a quick flap through need-to-knows about bird flu ahead of the holiday week.

    What is bird flu?

    Bird flu, or avian influenza, is a naturally occurring disease among wild birds, including ducks and geese, that can also infect domesticated birds, such as chickens and turkeys.

    The U.S. has been battling flu outbreaks in commercial poultry flocks since 2022. After a summer lull, cases are rising again. Because avian flu spreads quickly and is untreatable in animals, if even one bird in a flock is infected, the entire flock is culled.

    The American Farm Bureau reported in October that since the beginning of the outbreak, 18.7 million turkeys were affected. Including chickens and other poultry, over 180 million birds across more than 1,800 flocks had been affected as of Nov. 20. 

    Bird flu raised wholesale turkey prices, retail price impact is unclear

    The outbreak is pushing wholesale turkey prices higher. The U.S. Department of Agriculture’s latest Weekly National Turkey Report (yes, that’s a thing) from Nov. 14 lists the cost of a whole frozen turkey as $1.77 a pound for an 8 to 16 pound bird. That’s up from 97¢ per pound during the same week last year. 

    It’s less clear how that affects retail prices. 

    The American Farm Bureau’s annual Thanksgiving dinner survey found the average retail price for a 16-lb turkey was down 16% percent from last year, at an average of $1.34 per pound. This price drop, despite rising wholesale costs, might be from grocery stores offering Thanksgiving deals to draw consumers in. Retailers often treat turkeys as a “loss leader,” which means companies accept losses on that item and make up the difference from customers’ purchases of other, higher-margin items.

    Purdue’s Center for Food Demand Analysis & Sustainability, on the other hand, estimates the price will be higher than last year at $2.05 per pound, a 25% increase. 

    Prices for a turkey can vary by size, quality, and the store where you buy it, so shop wisely. 

    Cooked turkey is safe to eat

    Unless you’re looking for an excuse to cancel, you can tell Aunt Marge turkey dinner is still on. 

    Cooking poultry and eggs to 165°F kills viruses, including bird flu. Assuming that your food is properly prepared and cooked, it’s safe to eat. This is also a reminder to thaw your turkey!

    You should follow safe cooking guidelines no matter what, but there are other safeguards in place to prevent bird flu from entering the food supply.

    Laws require that all meat and poultry sold commercially pass USDA safety inspection

    A USDA spokesperson told PolitiFact that inspectors are present at all federally regulated processing and slaughtering facilities. “Our inspectors verify that facilities maintain sanitary conditions, handle animals humanely, and that their food safety systems are working to prevent contamination with harmful bacteria like E. coli and Salmonella.”  

    The USDA’s Food Safety and Inspection Service also samples and tests products to make sure they meet safety standards. 

    Can humans get bird flu? 

    Yes, but it’s rare. Infections can happen when the bird flu virus enters a person’s eyes, nose or mouth, or is inhaled.

    But you can be infected only by an animal. There have been no cases of human-to-human transmission.

    People who work with livestock are most at risk of contracting the virus. Since 2024, the CDC has confirmed 71 human cases in the U.S., resulting in one death. The CDC says the public health risk is still low.

    Cows get bird flu, too 

    Since 2024, bird flu has also been detected in dairy cows and their milk. The USDA is monitoring the milk supply; the best way to stay safe is to drink pasteurized milk, not raw milk. 

    Pasteurization, which involves briefly heating milk to below boiling, kills bird flu and other viruses. Most grocery store milk and dairy products are pasteurized. 

    The USDA has found no evidence of the virus in the beef supply. Plus, a safety study the agency conducted found that even after injecting beef patties with high levels of the virus, cooking them to 145°F killed the virus. 

    So Happy Thanksgiving, tell Aunt Marge I said hi and order that meat thermometer! 

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  • WATCH: Fire department demonstrates dangers of frying turkey this Thanksgiving

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    WATCH: Fire department demonstrates dangers of frying turkey this Thanksgiving

    My name is William Farhead. I’m the acting division chief of Orange County Fire Rescue. My last name is spelled F *** R H *** T. So we’re here today to talk about safe cooking with turkey fryers. It’s *** common thing there community that people fry their turkeys, but there are *** lot of hazards with it. There’s *** lot of threats with it. So we want to talk about the day and how we can prepare properly that way we can have *** great turkey at the end of the day. So an issue that we see is that people are buying turkeys that are too large for their pots. So the first thing you need to do is make sure you’re buying *** turkey that actually fits the pot you’re going to be frying it in after that. You want to make sure that you are prepared to have the right amount of oil inside of your pot. *** common problem that causes serious fires are people are overfilling their pots, putting *** turkey in, and then the oil runs over. So ahead of time, take your turkey, put it in the pot, and fill it with water and see what water level is to make sure it doesn’t overflow and at least 2 inches below the top of the pot, and then that way you know how much oil you need to put in. You can know the like amount to put. Once you’ve done that, of course, dry off your turkey, dry off your pot because water inside that pot would be devastating when the oil heats up later. When you are ready to cook your turkey, make sure you’re cooking *** thawed turkey. Cooking *** frozen turkey is *** disastrous situation. You’re going to cause *** fire with that. So thaw your turkey ahead of time. If you’re going to be doing it in *** refrigerator, that takes days. It’s roughly 2 days per pound, so make sure you’re prepared in advance. If you’re using soaking in warmer water or using *** microwave, you can do it closer to it, but obviously it changes the way you’re going to cook it. Once you’ve thawed your turkey and it’s ready to go and you’re going to put it in your oil, make sure your oil temperature is 350 degrees. Higher than that is going to cause again another problem where the oil is going to overflow and cause *** fire. So 350 degrees, not too much oil, making sure that your pot is anywhere near the home right there, that is *** bad example. We’re not showing you how to do it properly. We’re showing you what the threat is. By having it close to *** home, if there’s *** fire to occur, your house will catch fire. You need to make sure that your pot is on level ground. Having it on level ground could cause it to sip over once you place the turkey inside. Another issue would be what type of surface are you putting it on. That today is *** wooden surface. We wouldn’t want you to do that if you had it on wood again. If the fire comes over, you’re going to catch the wood on fire. You prefer to have it on level dirt or level concrete at least 10 ft away from your home, and that includes any overhang. You don’t want *** fire to catch an overhang on fire, so make sure that you’re away from any overhangs and away from your structure. So once you have the proper location, the proper preparation of your turkey, including the level of your oil, you’re able to start and when you are. You should, I should add, you should also have *** means of extinguishing *** fire should won’t occur. We have *** fire extinguisher there. You should always have *** fire extinguisher nearby in case you do have *** fire. So now you’re prepared to start. You set your turkey in carefully. You monitor and bring it out. You should be OK. You should not have any issues. Today our demonstration is going to show you how to do it wrong. We’re not going to show you any of the right ways to do it. We’re going to show you the opposite because that is our common problem. This turkey is going to overflow. The pot, the oil is going to run over the sides of the pot. You’re going to see exponential growth of fire because typically people are doing it with *** frozen turkey or *** turkey they haven’t dried off the surface area to, and you’re going to see that water being introduced to the oil which causes an explosive fire. You’ll probably see damage to the siding, which is very common because that heat will melt siding and could catch it on fire. So again, what we are showing today is the improper way. So hopefully people will use that example to take their it’s *** pretty dynamic example to take it away from the building. That’s *** great question. *** garden hose would not be the way to put out *** fire like this. You’re adding water to oil. Water and oil fires do not mix. It is not the correct way to put out *** fire. You should use an ABC fire extinguisher if you can. That’s the dry chemical fire extinguishers. Most homes have those and do it from *** distance if you feel safe. Using *** fire extinguisher is *** band-aid, if you will, to put on fire. If you’re able to and you feel safe and you have *** means of escape, please use your fire extinguisher and try to put the fire out. But I would immediately call 911 because if your extinguisher doesn’t work, you’re delaying the assistance of resources. One of the things I know that we use *** lot of different types of oil that be taken into consideration with our fire prevention. Well, I think everyone should be careful with oil they use. I know there are many different types of oil that are used by people. I do not have *** preference for you, just that the temperature stays 350 degrees and not beyond that. It’s the best recommendation. I didn’t want to have any other questions. I’m glad you. All right, I utility, yup. Just before we light up the turkey, we also have *** representative from Orange County Utilities, Milton Rodriguez, who’s going to speak about how to properly dispose of your oils, fats and greases after you safely fry your turkey. Thank you and good morning. My name is Milton Rodriguez. I’m the environmental supervisor for Orange County Water Reclamation Division. OK. And as we approach this holiday season for Thanksgiving, *** time for family, friends, and celebration, I’d like to remind you about something we often don’t think about. Which is fog. Which stands for fats, oils, and grease. Every year when you safely fry your turkeys, your casseroles, and those rich dishes. People tend to flush all of their leftover grease down their kitchen sinks. And over time This, it might not seem like *** big deal, but this grease cools and after it cools, it hardens inside of your plumbing pipes. And over time sticks to the walls of your sewage pipe and and attract food particles, food waste, and create serious clogs. In fact, The worst time for sewage blockups. Is the day after Thanksgiving. which has been deemed by social media. As #brownFriday. The results can be slow drains. Unpleasant odors and sewage backups. And no one wants to deal with this during the holiday season. So this is some things that you could do to help. Can it, cool it, and trash it. Pour used oil and grease into cans and disposable containers. Let it cool and dispose of it in your garbage cans. Wipe before you wash. Take paper towels, wipe excess grease off your pots and pans before rinsing. If we keep fats, oils in Greece out of our drains. We protect our home Our environment And our community So this Thanksgiving, remember. Don’t pour leftovers down the drain. Save them for the trash. Not your pipes. I’d like to thank you. Have *** blessed holiday. I thought OK, we’re gonna transition to the demonstration now, so I guess we can move these out of the way. Yeah. Take the phone to the side. Thank you, Jerry. I appreciate the uh same. OK, hold on, hold on. Yeah. You ready? Not yet, not yet. OK. We’re good. We’re good. OK. OK, one more time. Yeah Success, yes.

    WATCH: Fire department demonstrates dangers of frying turkey this Thanksgiving

    Updated: 4:11 PM EST Nov 21, 2025

    Editorial Standards

    Cooking fires are the primary cause of home fires and associated injuries nationwide, according to the Orange County Fire Rescue Department.On Friday, firefighters conducted a live demonstration showing what happens when a frozen turkey is dropped into overheated or overfilled oil. The oil quickly boiled over and ignited, sending a large fireball into the air.As Thanksgiving approaches, the OCFRD is highlighting the dangers of frying turkeys. Firefighters say they see the same dangerous mistakes every year.“It’s a common thing that people do in the community to fry their turkeys, but there are a lot of hazards and threats,” Acting Division Chief William Farhat said.When a frozen turkey is dropped into an overloaded hot oil fryer, it can cause oil to spill and create a fire risk.This can result in severe burns, property destruction and even explosions if flammable materials are involved, according to the OCFRD.Officials recommend frying a turkey at 350 degrees, ensuring the bird is fully thawed and dried, and never pouring leftover oil down the sink. Improper preparation, especially using a partially frozen turkey, can create an explosive fire reaction.“Typically people are doing it with a frozen turkey or a turkey they haven’t dried out, which causes that explosive fire effect,” Farhat said. This can prevent clogged household pipes and damage to the sewer system.Orange County Utilities officials also attended the event to share guidance on safe disposal of fats, oils and grease to prevent clogged pipes and sewer damage during the holiday season.The demonstration was held at the Orange County Fire Rescue Training Facility.As families prepare for Thanksgiving, OCFRD hopes the dramatic visual serves as a reminder to stay safe and out of the emergency room.

    Cooking fires are the primary cause of home fires and associated injuries nationwide, according to the Orange County Fire Rescue Department.

    On Friday, firefighters conducted a live demonstration showing what happens when a frozen turkey is dropped into overheated or overfilled oil. The oil quickly boiled over and ignited, sending a large fireball into the air.

    As Thanksgiving approaches, the OCFRD is highlighting the dangers of frying turkeys.

    Firefighters say they see the same dangerous mistakes every year.

    “It’s a common thing that people do in the community to fry their turkeys, but there are a lot of hazards and threats,” Acting Division Chief William Farhat said.

    When a frozen turkey is dropped into an overloaded hot oil fryer, it can cause oil to spill and create a fire risk.

    This can result in severe burns, property destruction and even explosions if flammable materials are involved, according to the OCFRD.

    Officials recommend frying a turkey at 350 degrees, ensuring the bird is fully thawed and dried, and never pouring leftover oil down the sink. Improper preparation, especially using a partially frozen turkey, can create an explosive fire reaction.

    “Typically people are doing it with a frozen turkey or a turkey they haven’t dried out, which causes that explosive fire effect,” Farhat said.

    This can prevent clogged household pipes and damage to the sewer system.

    Orange County Utilities officials also attended the event to share guidance on safe disposal of fats, oils and grease to prevent clogged pipes and sewer damage during the holiday season.

    The demonstration was held at the Orange County Fire Rescue Training Facility.

    As families prepare for Thanksgiving, OCFRD hopes the dramatic visual serves as a reminder to stay safe and out of the emergency room.

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  • 8 Wacky Things To Know About Thanksgiving

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    Learn wacky things you don’t know about Thanksgiving and its traditions, from three-day feasts to pop culture chaos.

    A vast majority of Americans, approximately 91-94% celebrate Thanksgiving, and most incorporate some form of the holiday’s traditional elements. It is a holiday steeped in history, family, and, let’s face it, way too much food. But beyond the turkey and pumpkin pie, the holiday has some little-known facts might surprise even the most devoted pilgrims.  Here are 8 wacky things to know about Thanksgiving.

    RELATED: Don’t Cook, 5 Things To Bring For Thanksgiving

    The First Thanksgiving Was Basically a Three-Day Party

    The 1621 harvest celebration in Plymouth wasn’t your standard family dinner. It reportedly lasted three days and included not just turkey, but seafood, venison, and corn. That’s right, if you think your cousin’s extra sidedish is a lot, imagine a 17th-century feast with wild fowl, fish, and deer all in one place.

    Today it has become more than just a feast—it’s a major celebration for both alcohol (Blackout Wednesday) and cannabis consumption (Green Wednesday). While traditional turkey dinners and family gatherings dominate, many Americans now pair their meals with craft cocktails, wine, and beer, or explore cannabis-infused edibles and beverages. This growing trend reflects a shift toward mindful indulgence, where holiday relaxation extends beyond food, turning Thanksgiving into one of the busiest days for both alcohol and cannabis use nationwide.

    Turkey Didn’t Always Take Center Stage

    Believe it or not, the original Thanksgiving meal might not have featured turkey at all. Early settlers served whatever was in season, meaning seafood and other wild birds often stole the spotlight. Turkey eventually became the icon we know today.

    Thanksgiving tables are embracing more diverse flavors. Roughly one in five now serve untraditional side dishes, ranging from vegan creations to Asian-inspired recipes. A recent survey found 55% of Americans are open to trying dishes from different cultural backgrounds, reflecting a growing trend of culinary experimentation. Holiday meals are becoming a space for creativity, cultural exchange, and personal expression, adding new flavors to classic celebrations.

    Presidential Turkey Pardons Are Surprisingly Recent

    Every year, the U.S. president spares a turkey’s life in a quirky ritual. This tradition didn’t officially begin until the 1940s, and some turkeys now enjoy celebrity status, traveling and appearing in public events as part of the holiday festivities.

    Macy’s Parade Wasn’t Always About TV Fame

    The first Macy’s Thanksgiving Day Parade in 1924 was a clever marketing ploy to bring shoppers to the store—not the media spectacle it is today. Giant balloons like Snoopy and Spider-Man now dominate the streets, but it all started with simple floats and marching bands.

    Fresh Cranberries Can Bounce

    Yes, you read that correctly. Fresh cranberries contain tiny air pockets, making them bounce like little red balls. Next time you’re prepping your cranberry sauce, toss a few for a surprisingly fun science experiment.

    A cranberries are now more than an unloved sauce, they’re stepping into the spotlight in creative ways. Beyond the classic side, these tart berries are being used in festive cocktails, adding a bright, tangy flavor to spirits and mocktails alike. They’re also valued for their digestive benefits, helping settle a heavy holiday meal. From infused syrups and juices to innovative garnishes, cranberries are proving themselves as a versatile, healthful, and flavorful star of the holiday table.

    RELATED: Can Marijuana Help A Post-Thanksgiving Detox

    Stuffing Has a Risky Side

    Cooking stuffing inside the turkey can be risky, as bacteria from the bird can contaminate it. Modern chefs often bake stuffing separately, but many traditionalists insist on the classic inside-the-bird method.  And FYI, the three most popular dishes for the big meal are turkey, mashed potatoes, and stuffing.

    Football on Thanksgiving Started as Amateur Fun

    The NFL’s Thanksgiving tradition didn’t begin until the 1930s. Before then, football was mostly a local amateur or college affair. Today, Thanksgiving games and halftime snacks are as much a part of the holiday as mashed potatoes and gravy.

    And lastly, if you thought Thanksgiving mishaps were just family arguments, think again. The classic 1978 WKRP in Cincinnatiepisode featured live turkeys being dropped from a helicopter—turkeys which, famously, could not fly. Chaos ensued, creating one of TV’s most hilarious and enduring Thanksgiving moments. It’s a reminder turkey traditions don’t always go as planned!

    Whether you’re a history buff, foodie, or just love quirky trivia, these Thanksgiving facts show the holiday is more than turkey and pie—it’s full of odd, fascinating, and downright wacky traditions which have stood the test of time.

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    Anthony Washington

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  • Juicy Citrus-Garlic Chipotle Turkey With a Smoky Twist

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    I used to think Thanksgiving turkey had to be dry and dull—until I made it with the bright, bold Latin flavors I grew up with. This Citrus-Garlic Chipotle Turkey is juicy, smoky, and layered with fresh citrus, garlic, chipotle, and ají amarillo for a vibrant twist on the classic holiday centerpiece. The simple marinade infuses the meat without brining, giving you tender, unforgettable flavor with minimal effort. If you want a turkey that finally tastes as exciting as the rest of the feast, this is the one.

    A whole roasted turkey with crispy, seasoned skin is served on a platter garnished with fresh rosemary and orange slices—Not a Classic Boring Turkey: Citrus-Garlic Chipotle Thanksgiving Turkey Recipe.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    Thanksgiving was always one of those holidays where I secretly enjoyed everything except the turkey. I wanted a centerpiece that felt special, one that carried the flavors of home—citrus, garlic, heat, and a little smokiness. So I started experimenting, pulling in the same ingredients I use in my everyday cooking, and suddenly the turkey became the star instead of the afterthought.

    This Citrus-Garlic Chipotle Turkey recipe has become our family tradition because it’s full of flavor without adding any stress to the day. No complicated steps, no brining buckets taking over the fridge—just a powerful marinade that does the work for you. And every year, someone at the table asks, “Why wasn’t turkey always made like this?”

    Why You’ll Want to Try My Recipe

    • A Thanksgiving Turkey With Something to Say: This centerpiece isn’t quiet. It’s bold, confident, and absolutely unforgettable.
    • Juicy every time: the marinade keeps the meat tender from the inside out.
    • Make-ahead friendly: prep it the night before so the flavors really soak in.
    • Modern twist: perfect if you want something different from the traditional Thanksgiving turkey.
    • Crowd-pleasing: smoky, bright, and packed with flavor—there’s no going back after this one.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    • Turkey: Your main star! A 12–14 lb turkey works great. Make sure it’s fully thawed.
    • Kosher Salt & Black Pepper: Essential for seasoning the turkey inside and out.
    • Butter: Helps brown the skin and adds richness.
    • White or Yellow Onions: Add moisture and flavor to the roasting pan and the turkey cavity.
    • Lemons: Brighten the marinade and roast beautifully with the turkey.
    • Fresh Rosemary, Thyme & Sage: These herbs add classic Thanksgiving aroma to balance the bold marinade.

    For the Marinade

    • Garlic Cloves: Lots of them! Fresh garlic builds the base flavor.
    • Vegetable Oil: Helps the marinade cling to the turkey.
    • Orange Juice: Adds sweetness and brightness, and helps tenderize the meat.
    • Fresh Lemon Juice: Balances the sweetness of the orange and keeps everything fresh.
    • Apple Cider Vinegar: Adds tang and helps tenderize the turkey.
    • Kosher Salt: Seasoning is key—turkey needs plenty of salt.
    • Dried Oregano, Ground Sage, Cumin, Coriander Powder, Onion Powder: These pantry-friendly spices create the smoky, earthy backbone of the marinade.
    • Chipotles in Adobo: Smoky, spicy, deep flavor—this is what gives the turkey its personality.
    • Yellow Pepper Paste (Ají Amarillo): Adds a fruity heat that pairs beautifully with citrus. This is the Ají Amarrillo Paste I use. There is a spicy version too if that is what you prefer.
    • Orange (Optional) : You can place sliced oranges inside the cavity for extra aroma and moisture.

    FAQ: What Is Ají Amarillo?

    Ají amarillo is a bright yellow Peruvian pepper paste with warm, fruity heat and incredible depth. It’s not overly spicy—just enough to add flavor and color. You can find it in most Latin markets, online, or in the international aisle of larger grocery stores. It blends beautifully with citrus and chipotle in this marinade. This is the Ají Amarrillo Paste I use. There is a spicy version too if that is what you prefer.

    This recipe is naturally egg, wheat/gluten, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Gluten-Free: All ingredients are naturally gluten-free—just double-check labels on chipotles and spice mixes.
    • Soy-Free: Check your chipotles in adobo (some contain soy oil).

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    FAQ: Do I really need to brine the turkey?

    Not at all. Brining is completely optional—I don’t brine mine for this recipe. The citrus-garlic chipotle marinade gives the turkey plenty of moisture and bold flavor on its own, so you can skip the extra step without sacrificing juiciness. If brining is part of your tradition, you can still do it, but it’s definitely not required for great results here. Check out my favorite turkey brine here.

    Make the Marinade

    Marinate the Turkey

    Get the Turkey Ready to Roast

    Butter It Up

    Roast the Turkey

    Rest, Carve & Serve

    Recipe Tips For Success

    ➤ Troubleshooting Tips:

    • My turkey always ends up dry: Overcooking is the usual culprit. Pro Tip: Use a meat thermometer and pull the turkey when it reaches 160°F in the breast—it will rise to 165°F while resting.
    • I’m not sure how to marinate a whole turkey: It can feel intimidating. Pro Tip: Pour the marinade under the skin of the breast and thighs. This guarantees deep flavor and keeps the meat moist.
    • My turkey skin doesn’t brown nicely: Too much moisture on the surface. Pro Tip: Pat the turkey dry before roasting and rub the skin generously with butter or oil for that gorgeous golden finish.
    • I don’t want the turkey to taste too spicy: Chipotle can vary in heat. Pro Tip: Start with one pepper; you can always add more. The recipe should feel smoky and balanced—not overwhelmingly spicy.
    • I’m afraid my turkey won’t have enough flavor: Big bird, big seasoning. Pro Tip: Season inside, outside, under the skin, and in the cavity. Don’t be shy—this turkey loves bold flavors.
    • Pat the turkey dry—moisture is the enemy of crispy skin.
    • Don’t skip resting time! At least 30 minutes before carving.
    • Baste occasionally if you want extra juicy meat and deep color.
    • Roast on a rack if possible to help the heat circulate evenly.

    Variations

    • Make it spicier: add extra chipotle or a spoonful more ají amarillo.
    • Make it milder: reduce Chipotle or use just the adobo sauce.
    • Add sweetness: a touch of honey or panela in the marinade works well.
    • For crispier skin: pat the turkey dry again before buttering.
    • For more citrus aroma: add extra orange slices under the skin.

    Serving Suggestions

    Serve this turkey with mashed potatoes, roasted carrots, homemade cranberry sauce, and a simple green salad. The smoky-citrusy flavor also pairs beautifully with rice dishes, dinner rolls, or cornbread. Check out my 14 Egg-Free Thanksgiving Side Dishes That Everyone Will Love (No One Will Miss the Eggs!) collection to complete your allergy-friendly holiday table!

    For extra flair, garnish the platter with orange slices and fresh herbs.

    Storage and Freezing Instructions

    Refrigerate: Store leftovers in airtight containers for up to 4 days.

    Freeze: Shred or slice turkey meat and freeze it up to 3 months. Wrap tightly in foil, then inside a freezer-safe bag.

    To Reheat: Warm gently in a covered skillet with a splash of broth to keep it moist.

    Frequently Asked Questions

    A large slice of cooked turkey breast is held up on a fork above a roasted whole turkey garnished with orange slices and herbs, highlighting our Not a Classic Boring Turkey: Citrus-Garlic Chipotle Thanksgiving Turkey Recipe.A large slice of cooked turkey breast is held up on a fork above a roasted whole turkey garnished with orange slices and herbs, highlighting our Not a Classic Boring Turkey: Citrus-Garlic Chipotle Thanksgiving Turkey Recipe.

    Try These Thanksging Recipes Next!

    Recipe Card

    A whole roasted turkey with crispy, seasoned skin is served on a platter garnished with fresh rosemary and orange slices—Not a Classic Boring Turkey: Citrus-Garlic Chipotle Thanksgiving Turkey Recipe.A whole roasted turkey with crispy, seasoned skin is served on a platter garnished with fresh rosemary and orange slices—Not a Classic Boring Turkey: Citrus-Garlic Chipotle Thanksgiving Turkey Recipe.

    Citrus-Garlic Chipotle Turkey

    Oriana Romero

    This Citrus-Garlic Chipotle Turkey is juicy, bold, and full of vibrant flavor. A blend of fresh orange, plenty of garlic, smoky chipotle, and ají amarillo infuses the meat from the inside out, giving you a tender, flavorful bird without the need for brining. It roasts beautifully with a crisp, golden skin and a bright, smoky finish that makes every bite unforgettable. Perfect for anyone looking to bring something fresh and exciting to their Thanksgiving table.

    Prep Time 35 minutes

    Cook Time 2 hours 30 minutes

    Marinating Time: 1 day

    Total Time 1 day 3 hours 5 minutes

    Servings 10 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • If Using a Frozen Turkey: The turkey must be fully thawed before you marinate it. A frozen or partially frozen turkey won’t absorb the marinade properly and won’t cook evenly. As a rule of thumb, allow 24 hours of thawing time for every 4–5 pounds of turkey in the refrigerator. For example, a 15-pound turkey usually needs about 3 days in the fridge to thaw completely. Make sure it feels soft all the way to the cavity before you move on to seasoning or marinating.

    Make the Marinade:

    • Add the garlic, vegetable oil, orange juice, lemon juice, apple cider vinegar, kosher salt, oregano, ground sage, cumin, coriander powder, onion powder, chipotles, and yellow pepper paste to a blender. Blend until smooth. Reserve ¼–½ cup of the marinade for basting later. Keep it refrigerated.

    Marinate the Turkey:

    • Remove the neck and giblets. Pat the turkey dry with paper towels and place it in a large plastic bag or a roasting pan. Gently loosen the skin by sliding your fingers underneath.
    • Pour the marinade inside and over the turkey. Make sure to spoon some of the marinade under the skin as well. Add the orange slices to the bag or place them over the turkey if using a roasting pan. Seal or cover tightly and refrigerate overnight or up to 24 hours.

    Roast the Turkey:

    • Remove the turkey from the fridge 1 hour before cooking so it comes closer to room temperature.

    • Preheat the oven to 325°F (160°C).

    • Remove the turkey from the marinade and discard all used marinade.

    • Season the cavity with salt and pepper. Fill the cavity with the quartered onions, lemon wedges, rosemary, thyme, and sage.

    • In a small bowl, mix the softened butter with a salt and pepper. Note: The amount of salt and pepper can vary based on your taste. I used 2 tablespoons of kosher salt and 2 teaspoons of black pepper.

    • Rub the butter all over the turkey, including under the skin on the breasts.

    • Place the turkey on a roasting rack and tuck the wing tips underneath to prevent burning. Roast for about 13 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh or breast. If the skin is browning too quickly, tent loosely with foil. Halfway through roasting, you can baste with the reserved marinade.

    • When the turkey is done, remove it from the oven and tent with foil. Let it rest for 30 minutes so the juices settle back into the meat before carving. Carve and serve.

     
    Brining The Turkey: Brining is completely optional—I don’t brine mine for this recipe. The citrus-garlic chipotle marinade gives the turkey plenty of moisture and bold flavor on its own, so you can skip the extra step without sacrificing juiciness. If brining is part of your tradition, you can still do it, but it’s definitely not required for great results here. Check out my favorite turkey brine here.
     
    Turkey Breast: This marinade works beautifully on a turkey breast, and the flavor still shines. Use the same marinade ingredients, but reduce the amount to about ½ batch for a 4–6 lb breast. Marinate it for at least 6 hours or overnight for the best flavor. To cook it, roast at 325°F (160°C) and plan for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part. If the skin starts to brown too quickly, tent it lightly with foil. Let it rest for 15–20 minutes before slicing so the juices stay in the meat.
     
    Ají Amarillo: AAjí amarillo is a bright yellow Peruvian pepper paste that adds a warm, fruity heat and a beautiful depth of flavor. It’s not overly spicy—think gentle heat with a slightly sweet, almost citrusy vibe. You can find it in most Latin markets, online, or in the international aisle of some grocery stores. If you’ve never cooked with it, this turkey is a great place to start because it blends perfectly with the citrus, garlic, and chipotle. This is the Ají Amarrillo Paste I use. There is a spicy version too if that is what you prefer.
     
    Refrigerate: Store leftovers in airtight containers for up to 4 days.
     
    Freeze: Shred or slice turkey meat and freeze it up to 3 months. Wrap tightly in foil, then inside a freezer-safe bag.
     
    To Reheat: Warm gently in a covered skillet with a splash of broth to keep it moist.
     
    Food Allergy Swaps:
    This recipe is naturally egg, wheat/gluten, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Gluten-Free: All ingredients are naturally gluten-free—just double-check labels on chipotles and spice mixes.
    • Soy-Free: Check your chipotles in adobo (some contain soy oil).

     
    Recipe Tips For Success:
    ➤ Troubleshooting Tips:

    • My turkey always ends up dry: Overcooking is the usual culprit. Pro Tip: Use a meat thermometer and pull the turkey when it reaches 160°F in the breast—it will rise to 165°F while resting.
    • I’m not sure how to marinate a whole turkey: It can feel intimidating. Pro Tip: Pour the marinade under the skin of the breast and thighs. This guarantees deep flavor and keeps the meat moist.
    • My turkey skin doesn’t brown nicely: Too much moisture on the surface. Pro Tip: Pat the turkey dry before roasting and rub the skin generously with butter or oil for that gorgeous golden finish.
    • I don’t want the turkey to taste too spicy: Chipotle can vary in heat. Pro Tip: Start with one pepper; you can always add more. The recipe should feel smoky and balanced—not overwhelmingly spicy.
    • I’m afraid my turkey won’t have enough flavor: Big bird, big seasoning. Pro Tip: Season inside, outside, under the skin, and in the cavity. Don’t be shy—this turkey loves bold flavors.

     
    ➤ Extra Tips:

    • Pat the turkey dry—moisture is the enemy of crispy skin.
    • Don’t skip resting time! At least 30 minutes before carving.
    • Baste occasionally if you want extra juicy meat and deep color.
    • Roast on a rack if possible to help the heat circulate evenly.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 718kcalCarbohydrates: 6gProtein: 124gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 389mgSodium: 3623mgPotassium: 1404mgFiber: 1gSugar: 2gVitamin A: 634IUVitamin C: 17mgCalcium: 116mgIron: 6mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Main Course

    Cuisine American

    Calories 718

    Keyword recipe thanksgiving turkey

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    Oriana Romero

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  • Ukraine’s Zelenskiy Plans Turkey Visit to Try to Revive Peace Talks

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    KYIV (Reuters) -President Volodymyr Zelenskiy said he planned to go to Turkey on Wednesday in an attempt to revive talks with Russia on how to end the war in Ukraine.

    A Turkish source said that U.S. special envoy Steve Witkoff would also visit Turkey on Wednesday and join the planned talks there with Zelenskiy.

    “We are preparing to reinvigorate negotiations, and we have developed solutions that we will propose to our partners. Doing everything possible to bring the end of the war closer is Ukraine’s top priority,” Zelenskiy, who was visiting Spain on Tuesday, said about the meetings in Turkey.

    No face-to-face talks have taken place between Kyiv and Moscow since they met in Istanbul in July.

    Ukraine and Russia have held several rounds of talks in Istanbul that led to the exchange of thousands of prisoners of war and the remains of dead soldiers.

    But the two sides have made no breakthrough towards a ceasefire or a settlement to end the war that is approaching its four year mark.

    Zelenskiy said Kyiv was also working to restore exchanges of prisoners of war.

    (Reporting by Anastasiia Malenko and Tuvan Gumrukcu; Editing by Alison Williams)

    Copyright 2025 Thomson Reuters.

    Photos You Should See – Oct. 2025

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    Reuters

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  • Virginia Tech food safety expert offers advice on keeping turkey free of germs – WTOP News

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    Ahead of Thanksgiving, a Virginia Tech expert gives advice on how to cook a turkey, and food safety tips you should be following along the way.

    When it comes to reducing the chance of foodborne illness, experts generally center advice around four concepts: clean, separate, cook and chill.

    “Make sure you’re starting with clean hands,” said Melissa Wright, food safety extension specialist at Virginia Tech. “Use warm water and soap, and wash your hands for 20 seconds. You also want to have clean utensils and a clean kitchen.”

    The next piece of advice: separate.

    “We want to make sure that you keep things separate, things that are raw,” Wright said. “We don’t want to have any cross contamination that could possibly occur.”

    Wright also recommended using separate cutting boards for each type of meat you are preparing.

    Then, the cooking itself.

    “The biggest thing people really forget about is to cook things thoroughly and to use a food thermometer,” Wright said.

    She said the thermometer should be placed into the thickest part of the meat. For a turkey, that’s generally where the leg meets the body. Wright recommended attaining an internal temperature of 165 degrees for turkey, 145 degrees for ham and beef.

    And the last piece of advice, chill, and that doesn’t mean relax and put your feet up while your cooked food sits out.

    “We want to make sure that leftovers are dealt with before you fall asleep on the couch, before everyone starts to move around to watch football,” Wright said.

    Leftovers should be put into the fridge within a couple hours of cooking.

    Wright also recommended not washing the turkey. She said all that does is potentially spread bacteria in your kitchen. If you cook the bird properly, it will kill all the harmful bacteria that might be present.

    Wright said it’s also important to thaw the turkey properly. That means being prepared well in advance of Thanksgiving.

    “You want to make sure you’re thawing the turkey in the refrigerator. … You have to allow one day for every four pounds of bird,” she said. “So if you have a 20-pound bird, you should look to start thawing it on Saturday or Sunday of this weekend.”

    Get breaking news and daily headlines delivered to your email inbox by signing up here.

    © 2025 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

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    Alan Etter

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