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Glass jar of homemade poultry seasoning beside a bowl of browned chicken, with a wooden scoop of seasoning and sprigs of rosemary and thyme on a wood board

Homemade Poultry Seasoning

A savory homemade poultry seasoning made with sage, thyme, marjoram, rosemary, and a few pantry spices for extra depth. This easy salt-free blend is perfect for chicken, turkey, stuffing, gravy, and more.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 batch (about 3/8 cup, or approximately 6 tablespoons)
Course: Seasoning Mix
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons rubbed sage
  • 2 1/2 teaspoons powdered thyme
  • 1 tablespoon dried marjoram
  • 1/2 teaspoon powdered rosemary
  • 2 teaspoons dried parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon ground nutmeg

Method
 

  1. Add all of the herbs and spices to a small bowl.
  2. Stir or whisk thoroughly until evenly combined.
  3. Transfer the poultry seasoning to an airtight spice jar.
  4. Label and store in a cool, dry pantry away from heat and direct sunlight.
  5. Shake or stir before using, since the finer spices can settle during storage.

Notes

No added salt: Because this seasoning contains no added salt, salt your food separately to taste.
How much to use: As a starting point, use approximately 2 to 2 1/2 teaspoons poultry seasoning per pound of chicken.
Rubbed vs. ground sage: This recipe was developed using 2 tablespoons rubbed sage. If you only have ground sage, start with considerably less. I'd begin around 2 teaspoons ground sage, mix the blend, and adjust from there.
Powdered herbs: This recipe was tested with powdered thyme and powdered rosemary. If your herbs are much coarser, you can briefly crush them with a mortar and pestle before mixing.
Storage: For the best flavor, aim to use it within about 6 to 12 months. Store in an airtight container somewhere cool, dark, and dry.
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