Corned Turkey Breast with Roasted Veggies Recipe

Corned Turkey Breast with Roasted Veggies Recipe

How To Make Corned Turkey Breast and Roasted Veggies

A simple yet flavorful recipe made of corned turkey breast roasted along with some carrots and cabbage for the most filling and satisfying meal.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



For Turkey:

  • ½tspground allspice
  • ½tspground mustard
  • ½tspground coriander
  • ¼tspground ginger
  • ¼tspground cinnamon
  • 1tbspbrown sugar
  • ½tspground cloves
  • ½tspblack pepper,coarse ground
  • 1bay leaf,crumbled very finely
  • Olive oil spray
  • lbsturkey breast,boneless and skin on

For Vegetables:

  • 1headcabbage,cut into 8 wedges
  • 4carrots,peeled and cut into ½ inch coins
  • 1lbyukon gold potatoes,cut into 1″ chunks
  • 1tbspcanola oil
  • ½tspkosher salt
  • ¼tspblack pepper,coarse ground


  1. Preheat the oven to 400 degrees.

  2. Mix all the spices together.

  3. Pull the skin up from the meat and rub half of the spices onto the turkey.

  4. Put the turkey skin side down onto your baking sheet and rub the rest of the spices onto the top of the turkey breast.

  5. Put the turkey into the oven to cook while you prepare the vegetables (turkey will cook a total of about 35 minutes).

  6. Toss the carrots and potatoes in the oil with the salt and pepper.

  7. Add them to the baking sheet.

  8. Add the cabbage wedges to the sheet and spray with a 1/2 second of olive oil spray.

  9. Add the vegetables to the oven and continue cooking for another 30 minutes.

  10. Remove when turkey is cooked through and vegetables have just started to brown.

  11. Discard skin and serve.


  • Calories: 460.00kcal
  • Fat: 20.54g
  • Saturated Fat: 4.63g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 9.74g
  • Polyunsaturated Fat: 4.37g
  • Carbohydrates: 21.45g
  • Fiber: 5.35g
  • Sugar: 6.82g
  • Protein: 46.50g
  • Cholesterol: 128.99mg
  • Sodium: 281.57mg
  • Calcium: 96.82mg
  • Potassium: 1096.11mg
  • Iron: 3.64mg
  • Vitamin A: 264.96µg
  • Vitamin C: 56.68mg
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