Description
Enjoy a flavorful and healthy Corned Turkey and Cabbage Dinner with aromatic pickling spices and perfectly roasted vegetables. This recipe offers a delicious alternative to traditional corned beef by using turkey breast paired with cabbage, carrots, and Yukon gold potatoes, all baked together for a hearty and wholesome meal.
Ingredients
Scale
Spices & Seasoning
- 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)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Protein
- 3 1/2 lbs turkey breast, boneless and skin on
Vegetables & Oils
- 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
- Olive oil spray
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the turkey and vegetables.
- Prepare Spice Mix: In a bowl, combine ground allspice, mustard, coriander, ginger, cinnamon, brown sugar, cloves, black pepper, and crumbled bay leaf, mixing well to create a fragrant spice blend.
- Season Turkey: Gently lift the skin off the turkey breast and rub half of the spice mixture directly onto the meat beneath the skin to infuse flavor.
- Apply Spices to Turkey Skin: Place the turkey skin side down on a baking sheet and rub the remaining spice mixture on top of the turkey breast’s skin.
- Begin Roasting Turkey: Place the turkey in the oven to roast while you prepare the vegetables. The turkey will cook a total of about 35 minutes.
- Prepare Vegetables: Toss the peeled and cut carrots and Yukon gold potato chunks with canola oil, kosher salt, and black pepper until evenly coated.
- Add Vegetables to Baking Sheet: Arrange the seasoned carrots and potatoes around the turkey on the baking sheet. Add the cabbage wedges, spraying them lightly with olive oil spray to promote browning and enhance flavor.
- Continue Roasting: Return the baking sheet to the oven and cook for an additional 30 minutes, allowing the vegetables to roast and the turkey to finish cooking through.
- Check and Serve: Remove the baking sheet when the turkey is cooked through and the vegetables have begun to brown. Discard the turkey skin before serving for a leaner meal.
Notes
- Leave the traditional corned beef behind with this corned turkey alternative that uses the same classic pickling spices for bold flavor.
- The turkey skin is removed before serving to reduce fat while keeping the meat moist during cooking.
- Cut vegetables uniformly to ensure even roasting and cooking.
- Olive oil spray helps the cabbage crisp up without adding extra oil.
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: 7.0 g
- Trans Fat: 0 g
- Carbohydrates: 19.7 g
- Fiber: 3.8 g
- Protein: 27.4 g
- Cholesterol: 74 mg
