Corned Turkey and Cabbage Dinner Recipe

I absolutely love this Corned Turkey and Cabbage Dinner Recipe because it takes the classic corned flavors we all adore and transforms them into a lighter, deliciously roasted meal that’s perfect for any occasion. Whether you’re craving a traditional St. Patrick’s Day dinner or just want a comforting, wholesome plate, this recipe hits the spot with its blend of warm spices and tender turkey.

When I first tried this dish, I was amazed at how easy it was to bring together all those nostalgic corned spices without the heavy saltiness of corned beef. You’ll find that roasting the turkey and veggies in one pan not only saves time but also infuses the vegetables with incredible flavor, making dinner both effortless and memorable.

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Ingredients You’ll Need

The magic of this Corned Turkey and Cabbage Dinner Recipe lies in the spice mix and fresh vegetables working in harmony. Each ingredient plays a key role, so I suggest getting good-quality spices and fresh produce for the best results.

• Ground allspice: Gives that warm, slightly sweet depth typical of traditional corned flavor.
• Ground mustard: Adds a subtle zing that brightens the dish.
• Ground coriander: Brings a fresh, citrusy note to the spice mix.
• Ground ginger: Adds a gentle warmth without overpowering.
• Ground cinnamon: A pinch provides sweetness and complexity.
• Brown sugar: Balances the spices with a touch of caramelized sweetness.
• Ground cloves: Offers a bold, aromatic flavor that’s essential here.
• Coarse ground black pepper: Adds subtle heat and earthiness.
• Bay leaf: Crumbled finely to integrate its herbal fragrance throughout.
• Olive oil spray: For lightly coating cabbage and aiding in roasting.
• Turkey breast (boneless, skin-on): The star protein — skin on keeps it juicy and flavorful.
• Cabbage (head): Cut into wedges to roast tender yet slightly crisp.
• Carrots: Peeled and sliced into coins for even cooking and sweetness.
• Yukon gold potatoes: Chunked for hearty, creamy textures that soak up the spices.
• Canola oil: Helps roast the veggies to golden perfection.
• Kosher salt: Essential for seasoning the vegetables well.

Variations

I love experimenting with this Corned Turkey and Cabbage Dinner Recipe – it’s flexible enough to tweak depending on what you have on hand or your flavor preferences. Feel free to make it your own and add your special touches.

• Swap Vegetables: Once, I tried adding parsnips and Brussels sprouts instead of carrots and potatoes; it gave a slightly sweeter, nuttier edge that my family loved.
• Spicy Kick: Add a pinch of crushed red pepper flakes into the spice mix if you want a little heat.
• Herb Twist: Add fresh thyme or rosemary sprigs on the baking sheet for an herbal aroma.
• Lean Option: You can use skinless turkey breast if you prefer less fat, but the skin does add to juiciness and flavor.

How to Make Corned Turkey and Cabbage Dinner Recipe

Step 1: Prepare Your Spice Blend and Turkey

Start by preheating your oven to 400°F. While it warms up, mix together all your spices – that includes the ground allspice, mustard, coriander, ginger, cinnamon, cloves, black pepper, finely crumbled bay leaf, and the brown sugar. It’s this blend that gives the turkey its signature corned flavor, so take a moment to really combine everything well. Then, gently pull the skin up off the turkey breast (without removing it completely) and rub half of the spice mixture directly onto the meat beneath the skin. This ensures the flavors really soak in. Flip the turkey so the skin side is down on your baking sheet and rub the rest of the spices on top. Giving your turkey this special treatment sets the foundation for a juicy, flavorful dinner.

Step 2: Roast Turkey While Prepping Vegetables

Place the spiced turkey breast in the oven skin side down and let it start roasting—this will cook for about 35 minutes total. While the turkey begins to cook, take the time to prep your vegetables: peel and cut the carrots into half-inch coins, chop potatoes into one-inch chunks, and slice the cabbage into eight wedges. This multitasking saves you time and means everything finishes cooking together beautifully.

Step 3: Season and Add Vegetables to Bake

Toss the carrots and potatoes with canola oil, kosher salt, and pepper to coat them evenly—this oil helps get a nice roast with golden edges. Place these veggies around the turkey on the baking sheet. Add the cabbage wedges as well, and give them a quick spray with olive oil. This light spray keeps the cabbage tender and slightly caramelized without getting soggy. Once everything’s arranged, pop the sheet back into the oven and roast for another 30 minutes. You’ll know it’s done when the turkey is cooked through and the vegetables have started to brown in those perfect spots.

Step 4: Finish and Serve

Carefully remove the pan from the oven, discard the turkey skin (which helps keep things light), and slice the turkey breast. Plate with your roasted carrots, potatoes, and cabbage wedges for a colorful, comforting meal. Every bite bursts with that classic corned spice mix, but with a fresh, healthy twist you’ll want to make again and again.

How to Serve Corned Turkey and Cabbage Dinner Recipe

Garnishes

I love to finish this dish with a sprinkle of fresh chopped parsley or a little chopped green onion. It adds a pop of color and freshness that complements the warm spices beautifully. A squeeze of lemon juice over the veggies right before serving brightens the entire plate and balances the richness.

Side Dishes

This Corned Turkey and Cabbage Dinner pairs perfectly with a simple green salad or some crusty bread to soak up the juices. For something heartier, I sometimes add a dollop of creamy horseradish sauce on the side—it’s a fantastic match with those corned spices.

Creative Ways to Present

For holiday dinners, I like to arrange the turkey slices fan-style on a platter with the roasted veggies nestled around. Adding a few whole sprigs of rosemary or a scattering of roasted garlic cloves on the sides makes it look festive and inviting. It’s so satisfying to see your guests’ eyes light up when you bring it to the table!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they usually last beautifully for up to 3 days. Keeping the turkey slices and vegetables together means the flavors continue to meld, making for even tastier next-day meals.

Freezing

I’ve found that freezing this dish works well too – just slice the turkey before freezing and store with the veggies in freezer-safe containers or bags. When thawed, the texture remains surprisingly good, and it’s a great make-ahead option for busy weeks.

Reheating

To reheat, I like to warm the leftovers in a 350°F oven for about 15-20 minutes, which revives the roasted texture better than microwaving — especially for the veggies. Cover loosely with foil to keep the turkey moist while letting the edges crisp back up.

FAQs

Final Thoughts

This Corned Turkey and Cabbage Dinner Recipe quickly became one of my go-to comfort meals because it fills that craving for traditional corned flavors without the fuss or heaviness. It’s so rewarding to serve a dish that looks impressive, tastes incredible, and is straightforward to prepare. I hope you enjoy making and sharing this recipe as much as I have with my family—it’s like giving an old favorite a fresh, tasty new twist.

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