Homemade Poultry Seasoning
Homemade Poultry Seasoning is an easy homemade herb-based spice blend that transforms your regular chicken or turkey into extraordinary. Simply flavorful, customizable, and forgiving seasoning that you can add to almost anything!
If you’ve been following my blog for a while, you know I’m a fan of homemade seasonings. That’s because you know exactly what’s in your seasonings and can adjust them to suit your tastes. If you can’t pronounce it, why eat it?
Besides, poultry seasoning (homemade is even better) is so versatile because you don’t have to limit it to poultry. This deliciousness even kicks veggies up a notch or two. You won’t believe how far a dash of this poultry seasoning can take you, so let’s get rolling!
Homemade Poultry Seasoning Recipe
Sage and dried thyme deliver that prominent woodsy aromatic flavor in every dish. Additionally, rosemary, marjoram, white pepper, and black pepper provide the classic flavor base that complements chicken and turkey so well. And you know I can’t resist a dash of nutmeg (not much, just enough for a cool twist).
Some blends include oregano, garlic powder, onion powder, celery flakes, ginger, bell pepper, cayenne, and allspice. Check out the ingredients on the label of your favorite store-bought blend. Then have fun playing with the ingredients until you develop your own homemade specialty.
Recipe Ingredients
- Herbs – Rubbed sage (not ground) is lighter and less concentrated than the ground. Sage, rosemary, thyme, and marjoram all hail from the mint family, so they have to be good.
- Spices – Black and white pepper, smoked paprika, celery seeds, and a dash of nutmeg create an earthy, smoky savoriness.
How to Make Poultry Seasoning
- Mix all the seasonings well.
- Store it in a mason jar, spice jar, or airtight container. Before using, always stir the mix as the spices will settle.
Recipe Variations
- Spicy – Add a dash of chili flakes and cayenne pepper to spice up the mix.
- More Herbs – You can switch up the herbs with Italian seasonings, oregano, and basil to add more herby flavor.
- Zesty – Try it with a refreshing citrusy note from dried lemon zest for an exciting twist.
- Make it Yours – Back to checking the ingredient label; the ingredients are in the order of amount. The first ingredient delivers the most, and the last ingredient the least. I start with a tablespoon of the first few ingredients. Then reduce it to a teaspoon or half a teaspoon on the ingredients further down the list.
Tips and Tricks
- Use a spice grinder, mortar and pestle, coffee grinder, or blender to make a powdered version.
- Adding rice grains or silica gel packets to the seasoning mix prevents it from clumping.
- Give the spice jar a quick shake before using, as some herbs may settle to the bottom.
Make-Ahead and Storage Instructions
This recipe was meant to make ahead! Store it in a glass jar with a good lid and label it with the ingredients and date you made it. It should last up to 6 months (mine stays good for a year) in a dry, dark, cool place. Shelf life also depends on how old your spices were when you made the mix.
FAQs
If I don’t have time to make a jar of poultry seasoning, I use sage, thyme, and rosemary in equal amounts. However, dried rosemary, sage, and thyme make a quick swap. Marjoram is good, too, if you have it on hand.
Chicken seasoning enhances, well, chicken, and poultry seasoning offers a broader range. If you love game birds, like wild turkey, pheasant, quail, and duck, poultry seasoning is what you want.
Poultry seasoning has a herby flavor profile with notes of sage, thyme, rosemary, and other aromatic herbs. Do you remember what that Thanksgiving turkey and stuffing tasted like? There you have it.
How to Use Poultry Seasoning
The most obvious way to use it is turkey. Smothered turkey wings, turkey gravy, turkey breakfast sausage, you name it. Or you can go crazy and put a dash in chicken and rice soup.
More Homemade Seasoning Blends to Try
Watch How to Make It
Conclusion
Creating your own poultry seasoning with fresh herbs is fun and rewarding. Would you like to see what I’ve done lately? Then visit me on Facebook! 😍
This blog post was originally published in October 2019 and has been updated with additional tips.
Homemade Poultry Seasoning
Ingredients
- 3 tablespoons rubbed sage
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 1 tablespoon dried marjoram
- ½ tablespoon black pepper, freshly ground
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon celery seeds (optional)
- ½ teaspoon ground white pepper
- ½ teaspoon ground nutmeg
Instructions
- Combine all spices together and mix mix mix! Store in a mason jar or in an airtight container. Before using, always give the mix a stir as spices will settle.
Tips & Notes:
- Use a spice grinder, mortar and pestle, coffee grinder, or blender to make a powdered version.
- Adding rice grains or silica gel packets to the seasoning mix prevents it from clumping.
- Give the spice jar a quick shake before using, as some herbs may settle to the bottom.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Best poultry rub! I have tried tons too!!!
Yaaay! Thank you for dropping by!
I am looking forward to using this in my Thanksgiving meal thank you.
That’s the PERFECT time to try it out! Please let me know how your Thanksgiving meal turns out 🙂
Looks good and I’m looking forward to using it
Awesome! Can’t wait for you to try it. Enjoy!
I just came upon your poultry seasoning recipe. It looks like a great blend of spices. I will definitely use on my Turkey for Thanksgiving. I think I will try first on my Chicken for a Sunday dinner.
I’m glad, Jen! Please let me know how it turns out 🙂
Yes. Thank you much for this additional poultry seasoning. I already use your creole seasoning. Definitely adds a lot of flavor. I will be using it in some of my Thanksgiving dishes.
Hi Imma
Thx so much for the recipe.
What can I use instead of the marjoram? Haven’t seen it here in Dubai.
Hi Lia. A closer option to marjoram would be oregano, but use less. Hope this helps.
Thanks for all the delicious recipes.I presume that except for the rubbed sage which have to be lightly rubbed and the nutmeg which has to be grated none of the other ingredients need to be crushed. Thanks again.
That’s correct! Those are two special ingredients that I would recommend are worth the extra bit on trouble 🙂
I have never tried any of your rescipes but the holidays are coming and would like you to send me some rescipes for thanks giving
Hi Wendella, welcome! I have amazing Thanksgiving recipes coming up soon. If you’d like to be notified, please subscribe to the newsletter by entering your email in the box my homepage. I look forward to sharing recipes with you!