Go Back

Homemade Poultry Seasoning

This aromatic blend combines sage, thyme, and other warming herbs to create that classic comfort food flavor you crave, especially during the holidays. Making your own version at home takes just five minutes and costs a fraction of what you'd pay for those tiny bottles at the store.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 servings
Course: Sauces and Condiments
Cuisine: American
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Small mixing bowl
  • Measuring spoons
  • Whisk or fork for mixing
  • Airtight glass jar or spice container for storage
  • Small funnel (optional but helpful)
  • Labels for dating your blend

Method
 

  1. Gather all your dried herbs and spices on a clean countertop along with your measuring spoons and mixing bowl. Make sure your hands and equipment are completely dry, as any moisture will cause your blend to clump and reduce its shelf life.
  2. Add 2 tablespoons of dried sage to your mixing bowl. If you're using whole dried sage leaves rather than rubbed or ground sage, crush them between your fingers first to break them into smaller pieces.
  3. Measure and add the thyme, marjoram, and crushed rosemary to the bowl with the sage. The rosemary should be crushed fairly fine so you don't end up with woody bits in your final blend.
  4. Add the black pepper and dried savory to your herb mixture.
  5. Measure and add the ground nutmeg to the bowl. Be precise with this measurement, as too much nutmeg can overpower the herbs.
  6. Use a whisk or fork to blend all the ingredients together for about 30 seconds, making sure everything is evenly distributed. Pay attention to the bottom and sides of the bowl where ingredients sometimes hide.
  7. Examine your blend and break up any clumps with your fingers or the back of a spoon. If you notice any large pieces of rosemary or sage, crush them further so the mixture has a relatively uniform texture.
  8. Transfer your poultry seasoning to an airtight glass jar using a small funnel if you have one. Label the jar with the date you made it. Store the jar in a cool, dark place like your spice cabinet away from heat and direct sunlight.

Notes

Store in an airtight glass jar in a cool, dark cabinet for up to 6 months. Use about 1 to 2 teaspoons per pound of poultry. Works beautifully on chicken, turkey, pork, stuffing, and roasted vegetables. Pro Tip: Toast your dried herbs in a dry skillet over low heat for 30-60 seconds before mixing to awaken their essential oils and create a more vibrant, aromatic blend.