Description
A delicious and hearty Corned Turkey and Cabbage Dinner featuring tender roasted turkey breast seasoned with traditional pickling spices, accompanied by roasted cabbage wedges, carrots, and Yukon gold potatoes. This comforting meal offers a flavorful alternative to the classic corned beef dinner, perfect for a satisfying family dinner.
Ingredients
Scale
Spice Mix
- 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)
Turkey
- Olive oil spray
- 3 1/2 lbs turkey breast, boneless and skin on
Vegetables
- 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
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) to prepare for roasting the turkey and vegetables.
- Prepare Spice Mix: In a small bowl, combine ground allspice, ground mustard, ground coriander, ground ginger, ground cinnamon, brown sugar, ground cloves, coarse ground black pepper, and the finely crumbled bay leaf to create the seasoning blend.
- Season Turkey: Gently pull the skin up from the meat of the turkey breast. Rub half of the spice mixture underneath the skin directly onto the turkey meat for infused flavor.
- Spread Remaining Spices: Place the turkey breast skin-side down on a baking sheet. Rub the remaining spice mixture evenly over the top of the turkey breast skin.
- Start Roasting Turkey: Place the turkey in the preheated oven to begin cooking. The turkey will roast for about 35 minutes in total.
- Prepare Vegetables: While the turkey starts cooking, toss the carrots and Yukon gold potatoes in canola oil, salt, and black pepper to season them well.
- Add Vegetables to Pan: Arrange the seasoned carrots and potatoes alongside the turkey on the baking sheet. Add the cabbage wedges to the sheet, then spray the cabbage lightly with olive oil spray to help with browning.
- Continue Roasting: Return the baking sheet to the oven and roast everything together for an additional 30 minutes, allowing the vegetables to cook through and develop a slight brown color.
- Finish and Serve: Remove the turkey and vegetables from the oven once the turkey is fully cooked through and the vegetables are tender and slightly browned. Discard the turkey skin before serving. Serve warm for a comforting dinner.
Notes
- Swap out the classic corned beef for turkey to enjoy the familiar pickling spices with a lighter meat option.
- Using turkey breast with skin helps keep the meat moist during roasting, but be sure to discard the skin before eating for a leaner meal.
- The olive oil spray on cabbage helps it brown nicely while roasting without adding excess fat.
- This recipe offers a balanced meal with protein, vegetables, and starch all cooked together on one baking sheet for easy cleanup.
Nutrition
- Serving Size: 6 ounces cooked turkey with 1/8th of the vegetables
- Calories: 276 kcal
- Sugar: 5.6 g
- Sodium: 256 mg
- Fat: 10 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 19.7 g
- Fiber: 3.8 g
- Protein: 27.4 g
- Cholesterol: 74 mg
