Description
A flavorful Corned Turkey and Cabbage Dinner featuring a spiced turkey breast roasted with hearty vegetables like cabbage, carrots, and potatoes. This dish offers a healthier, lighter alternative to traditional corned beef, infused with aromatic pickling spices and roasted to perfection in the oven.
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)
Turkey and Vegetables
- Olive oil spray
- 3 1/2 lbs turkey breast, boneless and skin on
- 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″ chunks)
- 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’s at the right temperature for roasting the turkey and vegetables evenly.
- Prepare the Spice Mix: In a bowl, combine all the spices including ground allspice, ground mustard, coriander, ginger, cinnamon, brown sugar, ground cloves, ground black pepper, and the finely crumbled bay leaf. Mix thoroughly to create an aromatic spice blend.
- Season the Turkey: Carefully pull the skin up from the turkey breast, then rub half of the prepared spice mix directly onto the meat underneath the skin. Place the turkey skin-side down on a baking sheet, then rub the remaining spices onto the top of the turkey breast skin.
- Start Cooking Turkey: Place the seasoned turkey in the preheated oven to begin cooking. It will roast for a total of approximately 35 minutes, allowing the spices to deeply infuse the meat.
- Prepare Vegetables: While the turkey begins roasting, toss the peeled and sliced carrots and chunked Yukon Gold potatoes in canola oil, kosher salt, and coarse ground black pepper until evenly coated.
- Add Vegetables to Bake: Arrange the tossed carrots and potatoes around the turkey on the baking sheet. Add the cabbage wedges as well, spraying them lightly with olive oil spray to enhance roasting and browning.
- Continue Roasting: Return the baking sheet with turkey and vegetables to the oven and continue to roast for an additional 30 minutes. This allows the vegetables to cook through and develop a slight caramelized finish.
- Finish and Serve: Remove the turkey and vegetables from the oven once the turkey is fully cooked and the vegetables have started to brown. Discard the turkey skin before serving for a leaner meal. Serve the corned turkey alongside the roasted cabbage, carrots, and potatoes hot.
Notes
- This recipe offers a healthier alternative to the traditional corned beef using turkey breast with the same aromatic pickling spices.
- Removing the skin after cooking reduces fat while preserving flavor throughout the roasting process.
- You can adjust the amount of brown sugar if you prefer a less sweet spice mix.
- Serve with a mustard or horseradish sauce for added zest if desired.
- Make sure vegetables are cut into uniform sizes for even cooking.
Nutrition
- Serving Size: 6 ounces cooked turkey with 1/8th of the vegetables
- Calories: 276
- 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
