Corned Turkey and Cabbage Roast with Spiced Vegetables Recipe

I absolutely love sharing this Corned Turkey and Cabbage Roast with Spiced Vegetables Recipe because it’s a fresh twist on a classic favorite. Instead of the usual corned beef, we’re using turkey breast, which gives you a lighter yet just as flavorful roast that comes out juicy and tender every time. What makes this recipe really special is the blend of warming spices and perfectly roasted veggies that soak up all those amazing flavors.

You’ll find that this Corned Turkey and Cabbage Roast with Spiced Vegetables Recipe works beautifully for family dinners or when you want something comforting but not too heavy. I remember the first time I tried roasting the turkey with the spices and the cabbage—it’s like a cozy hug on a plate, especially on chilly days. Plus, it’s so straightforward you can whip it up even on a busy weeknight and still impress everyone at the table.

this …

Ingredients You’ll Need

All the ingredients here come together to create that classic corned flavor without the beef, while the veggies roast to tender perfection alongside the turkey. Before you shop, look for a nice plump turkey breast with the skin on—that skin locks in moisture and carries all those beautiful spices you’ll be using.

• Ground allspice: This warm, slightly sweet spice adds depth similar to cloves and cinnamon.
• Ground mustard: Brings a subtle tang that cuts through the richness of the turkey.
• Ground coriander: Offers a fresh, citrusy note balancing the sweeter spices.
• Ground ginger: Adds gentle warmth and a bit of zing.
• Ground cinnamon: Provides cozy sweetness without overpowering.
• Brown sugar: Caramelizes during roasting, enhancing flavor and giving a nice glaze.
• Ground cloves: Potent and aromatic, use sparingly for that classic corned flavor.
• Coarse ground black pepper: Adds just enough bite and complexity.
• Bay leaf: Crumbled finely to infuse subtle earthiness into the roast.
• Olive oil spray: Lightly coats the veggies for crisp, golden edges without excess fat.
• Turkey breast, boneless and skin on: The star of the dish—skin keeps the meat juicy and holds the spice rub in place.
• Head cabbage: Cut into wedges, it soaks up those savory turkey juices and spices beautifully.
• Carrots: Peeled and sliced, they roast sweet and tender alongside the meat.
• Yukon gold potatoes: Creamy texture and lovely when roasted with just a touch of oil and seasoning.
• Canola oil: Neutral oil perfect for tossing veggies without overpowering flavors.
• Kosher salt: Essential for seasoning and enhancing the natural flavors.

Variations

I love making this Corned Turkey and Cabbage Roast with Spiced Vegetables Recipe my own by switching up the veggies and spices based on what’s in season or what my family’s craving. Feel free to tweak this recipe to fit your style or diet—you’ll always end up with something delicious.

• Vegetable Swaps: I sometimes trade carrots for parsnips or sweet potatoes for a little extra sweetness and earthiness.
• Spice Adjustments: For a milder roast, I cut back on black pepper or cloves; for a bolder flavor, I add a pinch of smoked paprika.
• Make It Gluten-Free: This recipe is naturally gluten-free, just double-check your spice blends if buying pre-mixed.
• Cooking Method: When guests come over, I’ve roasted the turkey on a bed of the veggies inside a roasting pan for juicier meat but still love the sheet-pan style for easy cleanup.

How to Make Corned Turkey and Cabbage Roast with Spiced Vegetables Recipe

Step 1: Prepare and Spice the Turkey

Start by preheating your oven to 400°F — a hot oven helps the spices bloom and gives a beautiful sear to the turkey skin. Mix all the spices together along with the brown sugar in a bowl before gently lifting the turkey skin and rubbing half the spice mix directly onto the meat underneath. This little step makes sure every bite is packed with flavor. Then, place the turkey skin side down on a baking sheet and rub the rest of the spices onto the skin side. I’ve learned that rubbing under the skin keeps the meat tender and the skin flavorful, while the top layer crisps just right during roasting.

Step 2: Roast the Turkey and Prep Vegetables

Put the turkey in the oven and let it roast for about 35 minutes while you get your veggies ready. This timing gives the turkey a head start to get juicy and seasoned. Meanwhile, toss the carrots and potatoes in canola oil along with kosher salt and coarse black pepper. I like using canola oil here because it has a neutral flavor and a high smoke point, which helps the veggies roast evenly without burning.

Step 3: Add Vegetables and Continue Roasting

After those first 35 minutes, pull the baking sheet out and add the seasoned carrots and potatoes around the turkey. Then, add your cabbage wedges to the sheet and give them a quick spray with olive oil spray. The spray lightens the coat and encourages the cabbage to roast and caramelize without getting soggy. Pop everything back into the oven and roast for another 30 minutes, until the turkey is cooked through and your veggies are golden and tender. This step is where those spiced aromas really fill your kitchen, and it’s hard not to sneak a sniff or two while it cooks!

Step 4: Finish and Serve

Once the turkey reaches the right internal temperature and your vegetables have started to brown nicely, pull everything out of the oven. I always discard the skin—it’s crispy and helps the flavor but can be a little too rich to eat. Slice the turkey, serve with the roasted cabbage, carrots, and potatoes, and get ready for compliments because this meal is just that good!

How to Serve Corned Turkey and Cabbage Roast with Spiced Vegetables Recipe

Garnishes

I like to finish this roast with a sprinkle of fresh parsley or chopped chives—it adds a pop of color and a subtle fresh note that balances the warm spices. A squeeze of fresh lemon over the cabbage can also brighten the flavors if you want a little zing. These simple garnishes really make the dish feel special without overpowering the comforting roast.

Side Dishes

This roast pairs beautifully with some crusty bread to mop up those savory juices, or a simple green salad with a light vinaigrette to add freshness to your meal. I’ve also served it alongside creamy mashed potatoes on occasion when I really want to push the comfort factor. Whatever you choose, keep sides simple so the star flavors of the spiced turkey and roasted vegetables shine.

Creative Ways to Present

For holiday dinners, I like to present the cabbage wedges fanned out on a large platter with turkey slices artfully arranged on top. Scatter roasted carrots and potatoes around the edges for color and extra appeal. You could even drizzle a little browned butter over the veggies for a really indulgent touch that guests always ask about afterward.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover turkey and veggies to an airtight container and keep them refrigerated. They stay tasty for about 3 to 4 days—perfect for quick lunches or speedy weeknight dinners after a busy day. The turkey stays moist and the veggies hold up nicely without getting mushy.

Freezing

I’ve frozen this roast successfully by portioning out turkey and veggies separately in freezer bags. Just make sure to cool everything completely before freezing. It thaws well overnight in the fridge and still tastes fresh when reheated, making it a great make-ahead meal option.

Reheating

For best results, reheat leftovers gently in the oven at 325°F wrapped in foil to keep the turkey moist and prevent veggies from drying out. Alternatively, you can microwave in short bursts covered with a damp paper towel, stirring the vegetables occasionally to evenly warm everything without overcooking.

FAQs

Final Thoughts

This Corned Turkey and Cabbage Roast with Spiced Vegetables Recipe has become one of my go-to dishes when I want something hearty, flavorful, and fuss-free. It delivers those classic corned flavors with a fresh, lighter twist that everyone in the family loves. I can’t recommend it enough—you’ll enjoy how easy it is to pull together and just how much joy it brings to your dinner table.

Print