Description
A flavorful Corned Turkey and Cabbage Dinner featuring a spiced turkey breast roasted with hearty cabbage wedges, carrots, and Yukon Gold potatoes. This dish offers a delicious twist on traditional corned beef dinners using similar pickling spices and oven roasting for a comforting meal.
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)
Protein
- 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)
Oils and Seasonings
- Olive oil spray
- 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 to ensure it is at the optimal temperature for roasting the turkey and vegetables.
- Prepare spice mix: Combine all the spices including ground allspice, mustard, coriander, ginger, cinnamon, brown sugar, cloves, black pepper, and finely crumbled bay leaf in a bowl. Mix thoroughly to create a balanced seasoning blend.
- Season turkey: Carefully pull the skin up from the turkey breast and rub half of the spice mix directly onto the meat beneath the skin. Place the turkey skin-side down on a baking sheet, then rub the remaining spices over the top of the skin.
- Start roasting turkey: Place the turkey breast in the preheated oven and begin cooking. It will cook for approximately 35 minutes total while you prepare the vegetables.
- Prepare vegetables: In a large bowl, toss the carrots and Yukon Gold potatoes with canola oil, kosher salt, and black pepper to season evenly.
- Add vegetables to baking sheet: Arrange the seasoned carrots and potatoes around the turkey on the baking sheet. Add the cabbage wedges as well, then spray the cabbage lightly with olive oil spray for roasting.
- Continue roasting: Return the baking sheet to the oven and roast for an additional 30 minutes, or until the turkey is fully cooked through and vegetables are tender and beginning to brown.
- Finish and serve: Remove the turkey and vegetables from the oven. Discard the turkey skin before serving. Serve hot for a delicious, hearty meal.
Notes
- This recipe offers a tasty alternative to traditional corned beef using turkey breast combined with classic pickling spices and roasted vegetables.
- Discarding the skin before eating reduces saturated fat and calories.
- Ensure turkey reaches an internal temperature of 165°F for food safety.
- Use fresh vegetables for the best texture and flavor after roasting.
Nutrition
- Serving Size: 6 ounces cooked turkey with 1/8th of the vegetable mixture
- 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
