Poultry Seasoning Recipe
Grinding and mixing your own blend from whole dried herbs gives a fresher, more fragrant seasoning than a jar that's been sitting on a store shelf for a year, and you control the sage-to-everything-else ratio instead of getting whatever a manufacturer decided.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 16
Ingredients
- 2 tablespoons dried sage, ground
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon celery seed
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Nutrition per serving
- Calories
- 3
- Protein
- 0g
- Carbs
- 1g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1If using whole dried rosemary leaves rather than pre-crushed, pulse them briefly in a spice grinder or crush with a mortar and pestle, whole rosemary stays woody and sharp-edged even after mixing.
- 2Combine the ground sage, thyme, marjoram, crushed rosemary, celery seed, black pepper, nutmeg, and ginger in a small bowl.
- 3Whisk or stir the spices together until evenly distributed, breaking up any clumps of sage or marjoram with the back of a spoon.
- 4Transfer the blend to a small airtight jar or spice container and label it with the date.
- 5Use about 1 teaspoon per pound of chicken or turkey, rubbed directly onto the skin, whisked into gravy, or mixed into stuffing before baking.
Tips & variations
- For a Bell's-style New England stuffing flavor, swap the marjoram for an equal amount of dried savory.
- Add 1/2 teaspoon dried sage extra and a pinch of dried orange zest for a Thanksgiving turkey rub.
- Toast the whole dried herbs in a dry skillet over low heat for 30 seconds before grinding for a slightly deeper, less grassy flavor.
- Double or triple the recipe and store in a larger jar since the blend keeps well for months; there's no reason to make just a single small batch each time.
Storage & reheating
Store the blend in an airtight jar in a cool, dark cupboard away from the stove for up to 6 months. Ground herbs lose potency faster than whole ones, so smell the jar before using and add a bit extra if the aroma has faded. There is no reheating step since this is a dry spice mix.
Tips from the Tulo kitchen
- Rub the seasoning under the skin as well as on top before roasting a whole chicken or turkey, it sticks better to the meat than to the skin alone and flavors the meat more directly.
- Mix a spoonful into softened butter to make an herb butter for basting or for spreading under turkey skin before roasting.
FAQ
What is poultry seasoning made of?
Most versions are built on dried sage, thyme, and marjoram as the base, with smaller amounts of rosemary, black pepper, celery seed, nutmeg, and sometimes ginger added for warmth and depth.
Is poultry seasoning the same as Italian seasoning?
No. Italian seasoning is usually basil, oregano, and parsley based with no sage or nutmeg, while poultry seasoning is sage-forward with warm spices like nutmeg and ginger that Italian blends don't include.
Can I use fresh herbs instead of dried?
Fresh herbs work but need roughly three times the volume of dried, and the blend won't keep for months in a jar the way the dried version does, so it's better made fresh right before cooking.
How much poultry seasoning should I use per pound of chicken or turkey?
About 1 teaspoon per pound is a good starting point for a dry rub; taste-test in a small batch of gravy or stuffing first since sage content varies by blend.
How long does homemade poultry seasoning last?
Stored airtight in a cool, dark spot, it stays potent for about 6 months, though it's still safe to use longer, it will just smell and taste weaker.
