Description
Ingredients
Yield: 8servings | Serving Size: 6ounces cooked turkey and 1/8th the vegetables
Leave the same old Corned Beef behind for this Corned Turkey and Cabbage Dinner made with all the same pickling spices and roasted vegetables.
1/2teaspoonground allspice
1/2teaspoonground mustard
1/2teaspoonground coriander
1/4teaspoonground ginger
1/4teaspoonground cinnamon
1tablespoonbrown sugar
1/2teaspoonground cloves
1/2teaspooncoarse ground black pepper
1bay leaf, crumbled very finely
Olive oil spray
3 1/2lbsturkey breast, boneless and skin on,
1head cabbage, cut into 8 wedges
4carrots, peeled and cut into 1/2 inch coins
1poundyukon gold potatoes, cut into 1″ chunks
1tablespooncanola oil
1/2teaspoonkosher salt
1/4teaspooncoarse ground black pepper
Instructions
- Preheat the oven to 400 degrees.
- Mix all the spices (including the brown sugar) together.
Pull the skin up from the meat and rub half of the spices onto the turkey.
- Put the turkey skin side down onto your baking sheet and rub the rest of the spices onto the top of the turkey breast.
- Put the turkey into the oven to cook while you prepare the vegetables (turkey will cook a total of about 35 minutes).
Toss the carrots and potatoes in the oil with the salt and pepper.
- Add them to the baking sheet.
- Add the cabbage wedges to the sheet and spray with a 1/2 second of olive oil spray.
- Add the vegetables to the oven and continue cooking for another 30 minutes.
Remove when turkey is cooked through and vegetables have just started to brown.
Discard skin and serve.
Last Step:
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Nutrition
Serving: 6ounces cooked turkey and 1/8th the vegetables, Calories: 276kcal, Carbohydrates: 19.7g, Protein: 27.4g, Fat: 10g, Saturated Fat: 2.4g, Cholesterol: 74mg, Sodium: 256mg, Fiber: 3.8g, Sugar: 5.6g
