Description
This Corned Turkey and Cabbage Dinner is a delicious twist on the traditional corned beef meal, using tender turkey breast seasoned with classic pickling spices and roasted alongside vibrant vegetables. The turkey is spiced with a blend of allspice, mustard, coriander, ginger, cinnamon, cloves, and brown sugar, then oven-roasted with cabbage, carrots, and Yukon gold potatoes for a comforting and flavorful dinner perfect for gatherings.
Ingredients
Scale
Spice Blend
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cloves
- 1/2 teaspoon coarse ground black pepper
- 1 bay leaf, crumbled very finely
Main Ingredients
- 3 1/2 lbs turkey breast, boneless and skin on
- 1 head cabbage, cut into 8 wedges
- 4 carrots, peeled and cut into 1/2 inch coins
- 1 pound Yukon gold potatoes, cut into 1 inch chunks
- 1 tablespoon canola oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- Olive oil spray
Instructions
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to get it ready for roasting the turkey and vegetables.
- Mix the Spices: Combine all the ground spices and brown sugar into a uniform blend for seasoning the turkey.
- Prepare the Turkey: Gently pull the skin up from the turkey breast and rub half of the spice mixture directly onto the meat beneath the skin.
- Season the Turkey Skin: Place the turkey skin side down on a baking sheet and rub the remaining spice blend over the exposed top skin of the turkey breast.
- Begin Cooking Turkey: Place the turkey in the preheated oven to cook for approximately 35 minutes while you prepare the vegetables.
- Prepare Vegetables: In a bowl, toss the carrots and potatoes with canola oil, kosher salt, and black pepper to ensure even seasoning and coating.
- Add Vegetables to Baking Sheet: Arrange the seasoned carrots and potatoes around the turkey on the baking sheet. Place the cabbage wedges alongside and spray them lightly with olive oil spray to aid in roasting.
- Continue Roasting: Return the baking sheet with turkey and vegetables to the oven and roast for an additional 30 minutes or until the turkey is thoroughly cooked and the vegetables start to brown.
- Finish and Serve: Remove the turkey and vegetables from the oven, discard the turkey skin, slice the turkey, and serve the roasted vegetables alongside for a complete meal.
Notes
- Swap traditional corned beef for this lighter, flavorful corned turkey to enjoy classic pickling spice flavors.
- Make sure to finely crumble the bay leaf to avoid sharp pieces in the spice blend.
- The turkey breast is cooked skin-on to retain moisture and flavor, but the skin is discarded before serving for a leaner dish.
- Adjust seasoning of vegetables according to your taste preferences.
- Use Yukon gold potatoes for their creamy texture and ability to roast evenly.
Nutrition
- Serving Size: 6 ounces cooked turkey and 1/8th the vegetables
- Calories: 276 kcal
- Sugar: 5.6 g
- Sodium: 256 mg
- Fat: 10 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 19.7 g
- Fiber: 3.8 g
- Protein: 27.4 g
- Cholesterol: 74 mg
