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.
Serves:
Ingredients
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
- 3½lbsturkey 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
Instructions
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Preheat the oven to 400 degrees.
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Mix all the spices together.
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Pull the skin up from the meat and rub half of the spices onto the turkey.
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Put the turkey skin side down onto your baking sheet and rub the rest of the spices onto the top of the turkey breast.
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Put the turkey into the oven to cook while you prepare the vegetables (turkey will cook a total of about 35 minutes).
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Toss the carrots and potatoes in the oil with the salt and pepper.
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Add them to the baking sheet.
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Add the cabbage wedges to the sheet and spray with a 1/2 second of olive oil spray.
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Add the vegetables to the oven and continue cooking for another 30 minutes.
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Remove when turkey is cooked through and vegetables have just started to brown.
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Discard skin and serve.
Nutrition
- 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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