Corned Turkey and Cabbage Dinner with Roasted Vegetables Recipe

If you’re craving that classic comfort of a corned beef and cabbage dinner but want to switch things up, this Corned Turkey and Cabbage Dinner with Roasted Vegetables Recipe is exactly what you need. I absolutely love how this dish transforms traditional pickling spices and flavors into a lighter, leaner meal that’s bursting with warmth and depth. It’s the perfect dinner when you want something cozy but a little unexpected, especially during chilly evenings or holiday gatherings.

When I first tried this recipe, I was amazed at how the roasting technique really amps up the natural sweetness of the turkey and veggies while still preserving all those traditional spice notes. You’ll find that the combination of tender turkey breast with roasted cabbage, carrots, and potatoes hits that satisfying comfort food note without weighing you down. Trust me, this Corned Turkey and Cabbage Dinner with Roasted Vegetables Recipe is worth trying if you want a flavorful meal that’s both straightforward and impressive to serve.

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Ingredients You’ll Need

The ingredients here come together beautifully to give you all those familiar pickling spice flavors with the freshness and heartiness of roasted winter vegetables. Keep an eye out for fresh turkey breast with the skin on—that skin adds so much flavor during roasting!

• Ground allspice: Brings warm, slightly sweet notes that are essential for that traditional corned flavor.
• Ground mustard: Adds a subtle tang and depth.
• Ground coriander: Offers a light citrusy undertone that complements the spices.
• Ground ginger: Just a pinch for a mild zing.
• Ground cinnamon: Enhances the warmth in the spice mix.
• Brown sugar: A touch of sweetness balances the spices perfectly.
• Ground cloves: Imparts a rich aromatic flavor.
• Coarse ground black pepper: Adds sharpness and a bit of heat.
• Bay leaf: Crumbled finely to weave that earthy, herbal essence through the dish.
• Olive oil spray: Helps roast the cabbage beautifully without extra oil fuss.
• Turkey breast (boneless, skin on): Skin-on is key—it helps keep the meat juicy during cooking.
• Cabbage: The classic crispness softens and caramelizes when roasted.
• Carrots: Adds color and natural sweetness.
• Yukon gold potatoes: Perfect for roasting with a creamy texture inside.
• Canola oil: For coating the root vegetables—it has a neutral flavor and high smoke point.
• Kosher salt: Seasoning to bring out all the flavors.

Variations

I like to tailor this Corned Turkey and Cabbage Dinner with Roasted Vegetables Recipe depending on the season or what’s in my pantry. Don’t be afraid to experiment—you can easily swap veggies or spice levels to make it your own.

• Spicy Kick: Add a pinch of crushed red pepper flakes to the spice mix if you like a little heat, which my family enjoys especially on cooler nights.
• Vegetarian Twist: Instead of turkey, roast thick slices of hearty portobello mushrooms or cauliflower steaks with the same spices and veggies for a meatless option.
• Seasonal Veggies: Swap carrots and potatoes with parsnips, sweet potatoes, or brussels sprouts for a fall or winter variation that feels fresh.
• Slow Cooker Version: For a hands-off approach, you can adapt the spices and cook the turkey and veggies slowly for super tender results.

How to Make Corned Turkey and Cabbage Dinner with Roasted Vegetables Recipe

Step 1: Mix Your Spice Blend and Prep the Turkey

This is where the magic starts! Combine your ground allspice, mustard, coriander, ginger, cinnamon, brown sugar, cloves, black pepper, and finely crumbled bay leaf into one bowl. I like to mix these spices really well to make sure every bite bursts with flavor. Then gently pull the skin up from the turkey breast—this is a little tricky but it’s worth it—and rub half the spice blend directly onto the meat. Place the turkey skin side down on your baking sheet, then rub the remaining spices on top of the skin. Trust me, doing it this way really infuses the meat while keeping the skin flavorful during roasting.

Step 2: Roast Turkey and Prep Vegetables

Pop the turkey into your preheated 400°F oven and let it start roasting while you get the veggies ready. This usually cuts down on prep time and makes your kitchen smell amazing. Toss the carrots and Yukon gold potatoes with canola oil, kosher salt, and black pepper, making sure each piece is coated for even roasting. When the turkey has cooked for about 5 minutes, add your coated veggies and cabbage wedges—they’ll cook alongside the turkey and soak up those lovely spices and juices.

Step 3: Roast Everything Together

Once your veggies and cabbage are added, spray the cabbage wedges lightly with olive oil spray. I discovered this trick when I wanted the cabbage to get a nice roasted exterior without becoming soggy from too much oil. Pop everything back in the oven and roast for about 30 more minutes. The turkey should be cooked through (internal temp around 165°F) and the vegetables should just begin to brown at the edges. If your veggies look like they need a bit longer, feel free to leave them in an extra 5 minutes after removing the turkey—just watch the turkey closely so it doesn’t dry out.

Step 4: Final Touches and Serve

When everything’s done, discard the turkey skin (I know, it’s tough to part with that crispy exterior, but it’s a better eating experience without it here). Carve the turkey breast against the grain, plate it alongside the beautifully roasted veggies and cabbage, and enjoy! I love how the spices linger on the turkey and veggies, creating a meal that feels both familiar and new.

How to Serve Corned Turkey and Cabbage Dinner with Roasted Vegetables Recipe

Garnishes

I love keeping it simple with fresh parsley sprinkled over the dish—its brightness really cuts through the rich flavors. A wedge of lemon on the side also adds a little acidity if you want to brighten up each bite. Sometimes, I’ll add a drizzle of a honey-mustard sauce for a little extra tang and sweetness that plays beautifully with the spice blend.

Side Dishes

This dish is quite filling on its own, thanks to the roasted veggies, but I like to pair it with a light green side salad or some crusty bread to soak up those flavorful pan juices. For something heartier, creamy mashed potatoes or a bowl of simple coleslaw also complement the meal nicely.

Creative Ways to Present

For a festive dinner, arrange the cabbage wedges and vegetables in a colorful ring around the sliced turkey on a large platter. Garnishing with fresh herbs and small bowls of mustard or horseradish sauces on the side make it look extra inviting. I once served this at a family gathering, and having everyone help themselves family-style created such a warm, communal vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I recommend keeping the turkey separate from the vegetables if possible so you can reheat each perfectly without overcooking. This method keeps the turkey moist and the veggies retain a little bite.

Freezing

While this recipe freezes well, I prefer to only freeze the turkey breast alone for best texture after thawing. Wrap it tightly and freeze for up to 2 months. The roasted vegetables don’t always reheat well after freezing, as they can become mushy, so fresh roasting often tastes better.

Reheating

I find reheating the turkey covered in a low oven (around 300°F) with a splash of broth keeps it juicy. The vegetables reheat nicely on a baking sheet at the same temperature but give them just enough time to warm through without softening too much. Microwaving can work in a pinch, but tends to dry the turkey out.

FAQs

Final Thoughts

This Corned Turkey and Cabbage Dinner with Roasted Vegetables Recipe has become one of my go-to meals when I want that familiar comfort with a fresh twist. It’s easy to make, full of flavor, and the roasting technique brings out the best in every ingredient. I think you’ll really enjoy the cozy feel of this dish alongside the spicy-sweet seasoning—and best of all, it will have your family asking for this meal again and again. Give it a try and make those traditional flavors your own!

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