Homemade Poultry Seasoning
Easily transform that plain chicken and turkey into an extraordinary and flavorful entree with your very own homemade poultry seasoning. This herby blend is the most flavorful, customizable, and forgiving seasoning 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 chicken and turkey. Kick up your mashed potatoes, veggies, and even herbed butter a notch or two. You won’t believe how far a dash of this poultry seasoning can take you, so let’s get rolling!
What Traditionally Goes in Poultry Seasoning
Sage and dried thyme are most prominent, providing a woodsy, aromatic flavor. Then, rosemary, marjoram, white pepper, and black pepper deliver the classic flavors that complement 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. Read the ingredients on the label of your favorite store-bought blend, then have fun playing with it until you develop your own specialty.
How to Make Poultry Seasoning
- Mix all the seasonings well.
Recipe Twists and Tip
- Add a dash of chili flakes and cayenne pepper to turn up the heat.
- Switch up the herbs with Italian seasonings, oregano, and basil to add more herby flavor.
- Dried lemon or lime zest adds a refreshing citrusy note.
- The ingredients on a label should be in the order of the largest amount first. I start with a tablespoon each of the first few ingredients, and then reduce it to a teaspoon or half a teaspoon as I go down the list.
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.
How to Use Poultry Seasoning
The most common way to use it is on turkey and chicken. Smothered turkey wings, gravy, turkey breakfast sausage, you name it. But if someone in your family loves to hunt and brings wild turkey, duck, pheasant, and quail, this will work great.
More Homemade Seasoning Blends to Try
This blog post was originally published in October 2019 and has been updated with additional tips.
Homemade Poultry Seasoning
Ingredients
- 3 tablespoons (6-10g) rubbed sage
- 2 tablespoons (8g) dried rosemary
- 2 tablespoons (8g) dried thyme
- 1 tablespoon (4g) dried marjoram
- ½ tablespoon (4g) freshly ground black pepper
- 1 teaspoon (3g) smoked paprika (optional)
- 1 teaspoon (4g) celery seeds (optional)
- ½ teaspoon (2g) ground white pepper
- ½ teaspoon (1g) ground nutmeg
Instructions
- Combine all the spices and mix, mix, mix. Store in a mason jar or airtight glass container. Before using, always give the mix a stir, as spices will pack down.
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!