Corned Turkey and Cabbage Dinner Roasted with Spiced Vegetables Recipe

If you’re looking to switch things up from the traditional corned beef and cabbage, I absolutely love this Corned Turkey and Cabbage Dinner Roasted with Spiced Vegetables Recipe. It delivers all those comforting, familiar flavors but with a lighter twist that’s just perfect any time you want a hearty meal without feeling weighed down. The turkey comes out tender and juicy, infused with those warm pickling spices, while the roasted veggies add a beautiful depth and sweetness that complements it perfectly.

When I first tried this recipe, I was pleasantly surprised by how well the spices balanced between sweet, savory, and just a hint of warmth from the cinnamon and cloves. It’s a great choice for a cozy weeknight dinner or even a festive holiday meal when you want something traditional yet unique. Plus, it’s simple to prepare, and you’ll find that roasting everything together really brings out the best flavors without too much fuss.

this …

Ingredients You’ll Need

These ingredients are wonderfully simple and come together to create a well-rounded, flavorful meal. I love that the spice blend mimics the classic corned flavors, while the fresh vegetables roast to perfection alongside the turkey.

• Ground allspice: Adds a warm, slightly sweet aroma essential to corned-style seasoning.
• Ground mustard: Lends a bit of tang and sharpness that brightens the spice mix.
• Ground coriander: Brings a subtle lemony, floral note that complements the turkey beautifully.
• Ground ginger: Just a dash for a hint of spice and warmth.
• Ground cinnamon: Essential for that cozy, autumnal feel.
• Brown sugar: Balances the spices with a touch of sweetness.
• Ground cloves: Adds depth and a slightly sweet, pungent aroma.
• Coarse ground black pepper: For mild heat and crunch.
• Bay leaf (crumbled): Infuses a gentle herbal complexity.
• Olive oil spray: Helps the cabbage crisp up beautifully without soaking in too much oil.
• Turkey breast, boneless and skin on: Skin on keeps the meat juicy and flavorful while roasting.
• Cabbage (head): Must-have classic vegetable for this type of dinner, adds sweetness when roasted.
• Carrots: Sweet and earthy, they roast up tender with a lovely caramelized edge.
• Yukon gold potatoes: Creamy texture and hold their shape well when roasted.
• Canola oil: Neutral oil perfect for coating the veggies and helping them caramelize.
• Kosher salt: Enhances all the flavors without overpowering.

Variations

I like to mix things up depending on the season or what’s in my fridge. Play around with the vegetables or spice blend to make this Corned Turkey and Cabbage Dinner Roasted with Spiced Vegetables Recipe truly your own.

• Vegetable swaps: I’ve tried adding parsnips or Brussels sprouts, and they roast beautifully alongside the potatoes and carrots.
• Spice level: If you like a little heat, add a pinch of cayenne or smoked paprika to the spice mix to wake up the dish.
• Herb additions: Fresh thyme or rosemary tossed in with the veggies lends an extra layer of aroma that I adore.
• Turkey cut variations: If you want to use turkey thighs instead of breast, go for it—but adjust cooking times as thighs may take a bit longer for tenderness.

How to Make Corned Turkey and Cabbage Dinner Roasted with Spiced Vegetables Recipe

Step 1: Prepare and spice the turkey

First things first, preheat your oven to 400°F. While that’s warming up, mix together all your spices along with the brown sugar. I love taking a minute here to really rub those spices into the turkey—it’s what locks in so much flavor. Gently pull the skin away from the turkey breast and rub half of the spice mix directly onto the meat underneath. Then place the turkey skin side down on your baking sheet and rub the remaining spices on top of the skin. This layering keeps each bite packed with that amazing spiced corned flavor.

Step 2: Roast the turkey while you prep your veggies

Pop your turkey into the oven skin side down and let it roast while you get the vegetables ready—about 35 minutes total for the turkey. This multitasking step is key for an efficient cook. Meanwhile, toss the carrots and Yukon gold potatoes with canola oil, kosher salt, and black pepper. This simple coating helps them caramelize in the oven and develop that irresistible roasted flavor.

Step 3: Add cabbage and vegetables to the baking sheet

Arrange the seasoned carrots, potatoes, and the cabbage wedges on the same sheet as the turkey, spraying the cabbage with olive oil to help it crisp up without drying out. This is the magic of this recipe—it all roasts together, juices mingle, and the flavors build while you sit back. Continue cooking for another 30 minutes or until the turkey is cooked through and vegetables start to brown beautifully. Make sure to check that the internal temperature of the turkey reaches 165°F to ensure it’s safe and perfectly juicy.

Step 4: Finish and serve

Once done, discard the skin (it’ll be a bit crispy and packed with flavor, but for this dish, we don’t keep it). Slice the turkey against the grain to keep it tender, plate it alongside those fragrant, spiced roasted vegetables, and enjoy. Trust me, your family will go crazy for this twist on a classic comfort food.

How to Serve Corned Turkey and Cabbage Dinner Roasted with Spiced Vegetables Recipe

Garnishes

I usually sprinkle a little fresh parsley or chopped chives on top just before serving—it adds a fresh, bright pop of color and a subtle herbaceous note that balances the warm, spiced flavors wonderfully. Sometimes a lemon wedge on the side helps if you want a bit of zing to brighten each bite.

Side Dishes

This dinner is pretty complete on its own, but I love pairing it with a tangy mustard sauce or a side of crusty bread to soak up any juices. A simple green salad with a light vinaigrette also complements the roasted vegetables nicely and keeps the plate colorful and fresh.

Creative Ways to Present

For special occasions, I’ve arranged the cabbage wedges in a fan shape around sliced turkey on a large platter, drizzling a bit of pan juices over everything. Tossing in pickled red onions or a sprinkle of toasted nuts also adds texture and a lovely contrast to the soft roasted vegetables.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. I find that the turkey keeps its moisture well when sliced and stored with a little of the roasting pan juices, which helps prevent drying out.

Freezing

This recipe freezes nicely, especially the turkey pieces. I recommend freezing the turkey and vegetables separately in freezer-safe containers or bags for up to 2 months to maintain the best texture and flavor. Just thaw in the fridge overnight before reheating.

Reheating

I reheat leftovers gently in the oven at 325°F, covered with foil to keep the turkey moist. The veggies also reheat nicely this way, but if you want to refresh their roasted crispness, I give them a quick skillet toss with a little olive oil before serving.

FAQs

Final Thoughts

This Corned Turkey and Cabbage Dinner Roasted with Spiced Vegetables Recipe has become a go-to in my kitchen whenever I want a comforting meal that’s a little out of the ordinary. It’s approachable, packed with flavor, and makes for a beautiful presentation that always impresses. I’m sure once you try it, you’ll love the ease of roasting everything together and the cozy, spiced twist on a classic dish. Give it a shot—you might just leave your old corned beef behind too!

Print