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Homemade Poultry Seasoning

This homemade poultry seasoning transforms chicken, turkey, and other dishes with a warm blend of herbs that brings comfort and flavor to your table. This spice mix takes just five minutes to make and delivers better taste than store-bought versions.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 teaspoons
Course: Seasoning
Cuisine: American
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried rosemary crushed or finely ground
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger

Equipment

  • Small mixing bowl
  • Measuring spoons
  • Whisk or fork
  • Airtight glass jar or container
  • Small funnel (optional)
  • Label and marker

Method
 

  1. If using whole dried rosemary leaves, crush them between your fingers or grind them in a spice grinder until they reach a consistency similar to your other dried herbs to prevent unpleasant texture surprises.
  2. Measure out each dried herb and spice carefully using proper measuring spoons, leveling off the tops for accuracy.
  3. Add all measured ingredients to your small mixing bowl, starting with the larger quantities like sage and working down to the smaller amounts like ginger.
  4. Use a small whisk or fork to mix the ingredients together for at least 30 seconds, making sure every component is evenly distributed throughout.
  5. Examine your blend for any large pieces of herbs that didn't break down properly, especially rosemary chunks. If you spot any, either pick them out and re-crush them, or give the whole batch a quick pulse in a spice grinder.
  6. Take a small pinch and rub it between your fingers, then smell it to assess the fragrance. The aroma should be herbaceous and warm with sage as the most prominent note.
  7. Use a small funnel to transfer your poultry seasoning into a clean, dry, airtight glass jar or spice container.
  8. Write the name and date on your container using a label or piece of tape, then store it in a cool, dark place away from heat and moisture. Proper storage will keep this blend flavorful for up to six months.

Notes

Make a double batch and store half in the freezer to preserve the volatile oils in the herbs for up to a year. Shake your storage jar before each use because the finer spices tend to settle to the bottom. For maximum flavor, buy whole dried herbs and crush them yourself just before mixing. This blend is naturally gluten-free, vegan, low-sodium, and keto-friendly.