Homemade Poultry Seasoning
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Toss the store-bought stuff, this Homemade Poultry Seasoning is bold, herby, and guaranteed to make any roast unforgettable.
The Best Poultry Seasoning Starts in Your Pantry
Why spend extra money at the grocery store and take up even more room in your pantry when you can mix up your favorite seasonings with what you already have? I’m a sucker for anything spice related, trust me. I know how hard it is to stop my eye from wandering down the spice aisle.
Once you make it at home, you’ll understand why. It’s fresher, more flavorful, and you can tweak it exactly how you like it. Plus, it’s made with simple pantry spices you probably already have, and it transforms everything from roasted chicken to Thanksgiving stuffing into something seriously crave worthy.
Ingredients and Tips
- Use fresh dried herbs. Herbs lose potency over time, so check the dates on what’s in your spice cabinet. If they’re older than a year, it’s worth replacing them for the best flavor.
- Know the key players. Sage, thyme, and rosemary are the backbone of any good poultry seasoning. Marjoram, nutmeg, and pepper round it out with depth and warmth.
- Grind if you can. If you have whole dried herbs, grind them just before mixing. Freshly ground spices pack more punch.
- Adjust it to your taste. Love a stronger sage flavor? Add a little more. Prefer something brighter? Bump up the thyme. The beauty of homemade is that you’re in control.
- Skip the salt. Many recipes you’ll use this in already include salt, so keep it out of the blend. You can always season dishes individually as you cook.
- Think beyond poultry. This seasoning isn’t just for turkey. It’s fantastic on roasted vegetables, sprinkled into stuffing, or mixed into compound butter for bread and rolls.
How To Use It
This seasoning isn’t just for Thanksgiving turkey. It’s a versatile blend that instantly adds depth and savory flavor to almost anything. Here are a few recipes where this poultry seasoning will shine:
Maple Mustard Roasted Turkey Thighs
Beer Can Chicken
Roasted Chicken And Vegetables
Baked Garlic Ginger Chicken Drumsticks
Frequently Asked Questions
How long does homemade poultry seasoning last?
Stored in an airtight jar in a cool, dark place, it will stay fresh for 1 to 3 years. After that, the flavor starts to fade. For the boldest taste, use it within 1 year.
Do I need to grind the herbs?
You don’t have to, but it does improve the texture and flavor. Grinding whole dried herbs right before mixing releases more of their oils and aroma, which makes the seasoning more vibrant.
Can I double or triple the recipe?
Absolutely. Just scale all the ingredients equally. It’s a great idea to make a larger batch before the holidays so you have plenty on hand for turkey, stuffing, and gravy.
How should I store homemade poultry seasoning?
Keep it in a small airtight jar or container in a cool, dark place like a pantry or spice drawer. Avoid storing it near the stove where heat and steam can dull the flavor. If stored properly, it will keep its aroma and taste for up to six months, though it’s at its best in the first three.
Try These Homemade Blends Next
- Cajun Seasoning
- Taco Seasoning
- Jamaican Jerk Seasoning
- Fajita Seasoning
- Emeril’s Essence
- Moroccan Spice Blend
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Poultry Seasoning
Ingredients
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix the ingredients together and store in an airtight container or jar.
Notes
- Recipe yields almost 7 tsp of poultry seasoning.
- Nutritional info is per tsp.
- Since this is a recipe made entirely of dried ingredients, your spices will never “spoil” or go rotten. They’ll simply lose flavor and intensity over time. Since this recipe contains dried herbs, which lose their flavor fastest, this blend will last in your pantry for 1-3 years.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
