Skip the store-bought spice blend and make this flavorful homemade poultry seasoning with pantry herbs.
Buying prepackaged spice blends can become expensive, especially when you consider how little seasoning comes in each container. My mom rarely bought premixed spice blends unless they were on sale for a great price. Instead, she preferred making her own.
By mixing spices herself, she could control the flavor and adjust each ingredient to suit her family's tastes. It was also an economical way to cook since she usually had every spice she needed already sitting in her pantry.
Homemade spice blends are quick to prepare, taste fresher than many store-bought versions, and make wonderful additions to chicken, turkey, stuffing, soups, roasted vegetables, and more.
Once you start making your own seasoning blends, you may never want to buy the packaged ones again.
Ingredients:
2 Tbs. dried marjoram
2 Tbs. dried rosemary
2 Tbs. dried thyme
2 Tbs. dried sage
1 Tbs. dried basil
1 Tbs. dried oregano
2 tsp. garlic powder
2 tsp. black pepper
1 tsp. ground nutmeg (or up to 2 teaspoons if you enjoy a warmer spice flavor)
2 tsp. sweet paprika
Directions:
If desired, place the dried rosemary and thyme in a spice grinder or crush them with a mortar and pestle. This helps break down the woody leaves and creates a smoother seasoning blend.
Add the marjoram, rosemary, thyme, sage, basil, oregano, garlic powder, black pepper, nutmeg, and paprika to a clean mason jar or another airtight container.
Secure the lid tightly and shake well until all the herbs and spices are evenly combined.
Store in a cool, dark place away from heat and sunlight.
Use 1 to 1½ teaspoons per pound of poultry, or season according to your favorite recipe.
This recipe makes approximately 1¼ cups of seasoning.
Tips for Best Success:
- Use fresh herbs and spices. Dried herbs lose their flavor over time, so fresher ingredients will give you the best seasoning blend.
- Grind woody herbs first. Rosemary and thyme can be a little coarse. Grinding or crushing them creates a finer, more even blend.
- Shake before each use. Some herbs naturally settle over time.
- Store properly. Keep the seasoning in an airtight jar away from heat, moisture, and direct sunlight.
- Label your jar. Include the name of the seasoning and the date you made it.
- Start with less. Add about 1 teaspoon per pound of meat, then season more if needed.
Variations and Substitutions:
- Increase the garlic powder to 1 tablespoon for a bolder garlic flavor.
- Add an extra teaspoon of black pepper for more spice.
- Substitute smoked paprika for sweet paprika.
- Increase the sage slightly if you enjoy a traditional poultry seasoning.
- Mix in 1 to 2 teaspoons of onion powder for additional savory flavor.
Serving Suggestions:
This homemade poultry seasoning is delicious on:
- Roast chicken
- Turkey
- Cornish hens
- Pork chops
- Roasted vegetables
- Stuffing and dressing
- Chicken noodle soup
- Turkey soup
- Chicken pot pie
- Gravy
- Rice dishes
- Slow cooker chicken
- Oven-roasted potatoes
How to Store:
Store in an airtight glass jar or spice container in a cool, dry place away from sunlight.
For the best flavor, use within 6 months. It will remain safe longer, but the herbs gradually lose their potency.
Avoid shaking the seasoning directly over steaming pots, as moisture can cause the herbs to clump.
Frequently Asked Questions:
Can I use fresh herbs?
This recipe is designed for dried herbs. Fresh herbs contain moisture and won't store well in a seasoning blend.
Why grind the rosemary?
Rosemary needles can be woody. Grinding them helps the seasoning mix more evenly and improves the texture.
Can I double the recipe?
Absolutely! It stores well and makes a wonderful homemade gift.
Does this contain salt?
No. This blend is salt-free, allowing you to season each recipe to your own taste.
What meats can I use it on?
It's wonderful on chicken, turkey, pork, and even roasted vegetables.
How much should I use?
Start with 1 to 1½ teaspoons per pound of meat and adjust to taste.
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