Corned beef and cabbage is traditional St. Patrick's Day food, and some people (my family included) eat it on New Year's Day to represent wealth and health in the coming year.
The term 'corned' really means cured or pickled with salt rocks (or corns). You can buy beef brisket already seasoned and ready to be cooked, but to my knowledge there is no such turkey product. Thankfully pickling a turkey roast at home was very easy, only requiring time to cure, and because I cooked this in a crock pot it basically made itself!
This had a very similar flavor to corned beef, and it was moist and juicy thanks to the brining.This was a fabulous substitute for corned beef!
Remember when making this that it takes 3-5 days to cure the meat. This is NOT something you can rush, it just won't be the same.
4 cups water
1/2 cup kosher salt
2 Tbl brown sugar, firmly packed
1 Tbl pickling spice
2 cloves minced garlic
1 3lb boneless turkey roast, thawed and gravy packet removed (We use Butterball roasts with white and dark meat)
1 small bag baby carrots, or 3-5 medium carrots peeled and chopped
1 large yellow onion, cut into 8ths
1 medium head of cabbage, coarsely chopped
6 oz beer (Gluten free, if necessary. Dark stout is the best, in my opinion)
2 large russet potatoes, cut into 1 inch cubes
1 cup water
1 Tbl pickling spice
In a medium sauce pan, heat brine ingredients until sugar and salt are fully dissolved. Allow mixture to completely cool. Place turkey roast (netting still on but all other packaging removed) in a large Ziploc bag (we doubled up our Ziplocs just in case there was a leak!) and pour cooled brine mixture over turkey. Try to remove as much air as possible from the bag before zipping, then place in your refrigerator for 3-5 days, turning turkey twice a day to ensure an even brine.
Once ready to cook, place carrots, onions, and potatoes in crock pot. Pour one cup water over veggies. If desired, lightly sprinkle with salt. Discard brining fluid and place the turkey roast on top of the veggies. Pour beer over roast, then sprinkle the top of roast with pickling spice. Cook, covered, on high for 3 hours, then add cabbage to crock pot, recover, and continue to cook another hour.
Remove roast from crock pot and allow to rest on a plate for 10 minutes before cutting. Serve with veggies and sour kraut, mustard, or whatever your family likes with it!