Homemade poultry seasoning is a useful spice blend to keep in your kitchen, especially if you often cook chicken, turkey, stuffing, gravy, soups, or roasted vegetables. This simple mix is aromatic, savory, and easy to prepare with a few dried herbs and spices you may already have in your pantry. Making your own poultry seasoning at home also allows you to control exactly what goes into the blend, avoid unnecessary additives, and make only the amount you need.
This poultry seasoning recipe is vegan, gluten-free, keto, paleo, and Whole30 compliant. It contains no salt, which makes it easy to use in many different recipes without making your food overly salty. You can add salt separately according to the dish you are preparing.
What is Poultry Seasoning?
Poultry seasoning is a fragrant blend of dried herbs and spices traditionally used to season chicken, turkey, stuffing, and gravy. It usually has a warm, earthy, and slightly peppery flavor, with sage and thyme often forming the base of the blend.
Although the name suggests it is only for poultry, this seasoning is much more versatile. You can use homemade poultry seasoning to flavor meat, soups, casseroles, rice, salads, stocks, sauces, breads, vegetables, vegetarian burgers, and tofu. A small amount can add depth and comfort-food flavor to many savory dishes.
What Is It Made of?
A classic poultry seasoning blend is commonly made with sage and thyme. Many versions also include marjoram, rosemary, nutmeg, celery seed, black pepper, or white pepper. This homemade poultry seasoning recipe uses a balanced combination of dried sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
You can follow the recipe as written or adjust the blend to suit your taste. If you prefer a stronger herbal flavor, add a little more sage or thyme. If you want a warmer blend, keep the nutmeg. If you prefer a cleaner, purely herbal seasoning, you can omit the nutmeg.
- Sage – Sage has a bold, earthy flavor and is one of the most important ingredients in poultry seasoning. Use dried sage leaves and grind them finely for the best texture.
- Marjoram – Marjoram is similar to oregano but milder and slightly sweeter. If you do not have marjoram, you can use dried oregano instead, but use half the amount because oregano has a stronger taste.
- Rosemary and Thyme – These herbs bring a warm, familiar, home-cooked flavor to poultry, stuffing, and roasted dishes.
- Nutmeg – Ground nutmeg adds gentle warmth to the seasoning. Freshly grated nutmeg works well, but regular ground nutmeg is also fine. If you do not have it, you can leave it out.
- Black Pepper – Ground black pepper adds mild heat and rounds out the herbal flavors.
Variations on Poultry Seasoning
One of the benefits of making poultry seasoning at home is that you can customize it. The herbs and spices are usually ground together until they reach a fine, even consistency. You can use an electric grinder or a pestle and mortar, depending on what you have available.
Here are some optional ingredients you can add to create your own variation:
- Parsley – Adds a fresh, mild herbal note. Chervil can be used as an alternative if you have it.
- Cloves – Add a strong, sweet, and pungent flavor. Use only a small amount.
- Allspice – Brings sweet, savory, and warm notes to the blend.
- Dried basil – Adds a light Mediterranean-style flavor.
- Ginger – Adds warmth and a slightly sweet aroma.
- Dried mustard – Adds a gentle touch of heat.
- Dried onion – Gives the blend a toasty and slightly sweet flavor.
- Garlic powder – Adds a savory garlic flavor that works well with chicken and vegetables.
- Cayenne – Makes the seasoning spicier.
- Lemon peel – Adds a bright, zesty flavor.
Is Chicken Seasoning The Same as Poultry Seasoning?
Chicken seasoning and poultry seasoning are often used in the same way, but they are not always identical. Poultry seasoning is usually an herb-based blend with ingredients like sage, thyme, marjoram, and rosemary. Chicken seasoning may include similar herbs, but some blends also contain salt, garlic powder, onion powder, paprika, or other spices.
Do not confuse poultry seasoning with chicken bouillon. A chicken bouillon cube can be crushed and used to season food, but it usually contains salt and other ingredients. If you use bouillon in place of poultry seasoning, be careful with the amount of salt in your recipe, as the finished dish may become too salty.
How to Store Dried Herbs and Spices
- Dried herbs and spices lose flavor over time. For the best taste, use this homemade poultry seasoning within 6 months, and preferably within 3 months.
- Store the seasoning in a sealed container, such as a small glass jar with a tight-fitting lid.
- Keep the jar in a cool, dark place away from heat, sunlight, and moisture.
- Avoid storing spices near the stove or in open racks, as heat and air can make them lose their aroma faster.
Use this seasoning in roasted chicken, turkey breast, shredded chicken, grilled chicken tenders, homemade stuffing, gravy, vegetable dishes, and savory casseroles. Start with a small amount, taste as you cook, and adjust as needed.
If you try this homemade poultry seasoning recipe, use it in your favorite savory dishes and enjoy the warm, comforting flavor it brings to your cooking.
Homemade Poultry Seasoning
Equipment
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Electric grinder or pestle and mortar
Ingredients
- 2 teaspoons dried sage
- 1 and ½ teaspoons dried thyme
- 1 teaspoon dried marjoram
- ¾ teaspoon dried rosemary
- ½ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
Instructions
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If you are using ground herbs and spices, add everything to a small bowl and mix well until evenly combined. Transfer the seasoning to a sealed glass jar.
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If you are using dried whole herbs, place all ingredients in an electric grinder or a pestle and mortar. Grind until the blend reaches a fine consistency, then store it in a sealed glass jar.
Notes
- This seasoning is vegan, gluten-free, keto, paleo, and Whole30 compliant.
- It has no significant nutritional value.
- For the best flavor, use the seasoning within 6 months, preferably within 3 months.
- Store in an airtight container in a cool, dark place away from the stove.
- You can customize the blend with parsley, cloves, allspice, dried basil, ginger, dried mustard, dried onion, garlic powder, cayenne, or lemon peel.
Nutrition
Nutrition information is approximate and provided as a courtesy only.