Homemade Poultry Seasoning Recipe: 6-Ingredient Herb Blend

Create your own poultry seasoning with this aromatic blend of classic herbs and spices for irresistible homemade flavor.

By Medha deb

Aug 29, 2025

Create your own poultry seasoning with this aromatic blend of classic herbs and spices for irresistible homemade flavor.

Image: HearthJunction Design Team

Homemade Poultry Seasoning Recipe: A Timeless Kitchen Staple

Homemade poultry seasoning is a must-have in any kitchen. Bursting with the aroma of classic herbs and a touch of spice, this versatile blend elevates poultry, stuffing, soups, and much more. Why rely on store-bought when you can easily craft a fresher, customizable mix with ingredients you likely already have on hand?

What Is Poultry Seasoning?

Poultry seasoning is a savory blend of dried herbs and spices, originating from European and American culinary traditions. Despite its name, it contains no meat and is entirely vegetarian, typically used to enhance the flavor of chicken, turkey, stuffing, and even vegetarian dishes. The traditional profile centers on earthy, aromatic herbs with a gentle kick from warm spices.

Homemade Poultry Seasoning Ingredients

Every great poultry seasoning starts with a core set of dried herbs. The classic homemade version combines:

Dried Sage: Earthy and robust, the backbone of the blend.
Dried Thyme: Subtle, minty, and slightly peppery, it adds depth.
Dried Marjoram: Mildly sweet and woodsy, it brings balance.
Dried Rosemary: Pine-like and aromatic, for a fragrant punch.
Ground Nutmeg: Provides warmth and slight sweetness.
Optional: Black Pepper or White Pepper: For a hint of heat.

Feel free to adjust the ratios to your personal taste or add optional ingredients such as parsley, celery seed, or a touch of garlic powder, as seen in some regional variations.

Ingredient Table: Traditional Poultry Seasoning Blend

Herb/Spice	Typical Measure	Flavor Profile
Dried Sage	2 Tbsp	Earthy, slightly peppery
Dried Thyme	1 1/2 Tbsp	Minty, herbal, subtle
Dried Marjoram	1 Tbsp	Mild, sweet, woodsy
Dried Rosemary	1 Tbsp	Fragrant, pine-like
Ground Nutmeg	1/2 tsp	Warm, sweet, nutty
Ground Pepper (optional)	1/2 tsp	Peppery, spicy

How to Make Homemade Poultry Seasoning

Gather ingredients: Ensure your dried herbs and spices are fresh for maximum aroma and potency.
Combine: Place all herbs and spices in a small bowl or a spice grinder.
Mix or grind: Use a spoon to mix thoroughly, or, for a finer texture, pulse in a spice grinder until evenly combined.
Store: Transfer to an airtight container, such as a small glass jar or spice tin. Label clearly with name and date.

That’s it: you now have a simple, fragrant poultry seasoning blend ready to use in all your favorite recipes!

Why Make Poultry Seasoning at Home?

Freshness: Homemade blends use dried herbs and spices at their peak, yielding more vibrant flavors.
Customization: Adjust ratios and add or remove components to fit your palate and dietary needs.
Allergy Control: Commercial blends may contain anti-caking agents, fillers, or allergens; homemade is pure.
Cost-Effective: Making your own blend is usually less expensive per ounce than store-bought equivalents.

How to Use Poultry Seasoning

This seasoning blend is endlessly versatile. While it’s a classic for Thanksgiving turkey and holiday stuffing, it shines in a variety of dishes:

Roasted or Grilled Chicken: Rub generously over the skin or mix with olive oil and brush on before cooking.
Turkey and Duck: Use for seasoning inside and out, and in brine or marinade mixes.
Stuffing and Dressing: Add 1-2 teaspoons per batch for quintessential holiday flavor.
Soup and Stews: Stir into chicken noodle, turkey and rice, or vegetable soups for herbal depth.
Vegetarian Dishes: Incorporate into bean casseroles, tofu dishes, and even scrambled eggs or savory muffins.
Pot Roast and Pork: Sprinkle over pork or beef roasts for a bright, herbal accent.

Recipe Variations and Customization Ideas

Seasoning blends are inherently flexible. Here are some ways to tweak your poultry seasoning and make it your own:

Add Garlic Powder: For a savory, umami boost.
Include Celery Seed or Flakes: Adds a mild, vegetal note often found in stuffing recipes.
Try Paprika: For color and a hint of smokiness, especially great on roasted chicken.
Increase Nutmeg: For a warmer flavor, especially in winter dishes.
Add Parsley or Basil: Brings fresh, green undertones.
Adjust Salt Level: Most poultry seasoning blends are salt-free, letting you control salt in your final dish.

Storage Tips for Maximum Freshness

Proper storage preserves the potency of your homemade seasoning:

Keep in an airtight container, away from heat and sunlight.
Label with the name and creation date.
For best flavor, use within 6-12 months. Dried herbs lose intensity over time.
If you notice a dull aroma or faded color, it’s time to make a fresh batch!

Common Substitutions

If you’re missing an ingredient, here are some handy substitutions:

If you’re out of…	Try substituting with…
Dried Marjoram	Dried oregano (use sparingly, it’s stronger)
Dried Thyme	Dried savory or a smaller amount of rosemary
Dried Sage	Rubbed sage or a mix of thyme and marjoram
Ground Nutmeg	Mace or a pinch of allspice

Homemade Poultry Seasoning Recipe Card

2 tablespoons dried sage
1 1/2 tablespoons dried thyme
1 tablespoon dried marjoram
1 tablespoon dried rosemary
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper (optional)

Combine all ingredients in a bowl or spice grinder.
Mix thoroughly or pulse until a fine, even blend forms.
Store in an airtight container in a cool, dry place for up to a year.
Use as desired in any recipe calling for poultry seasoning.

Expert Tips for the Best Poultry Seasoning

DIY Dried Herbs: If you grow your own herbs, try drying them and making your blend from scratch for unmatched freshness.
Grind to Texture: For a smoother blend, use a mortar and pestle or spice grinder. For rustic charm, simply mix and leave coarse.
Double Up: Make a larger batch and share with friends or as a homemade holiday gift in decorative jars.
Low-Sodium Version: Leave out any salt and season your recipes to taste later; most blends are salt-free for flexibility.

Frequently Asked Questions (FAQs)

What is poultry seasoning used for?

Poultry seasoning is primarily used to flavor chicken, turkey, stuffing, and gravy, but it also works beautifully in soups, casseroles, pork, and vegetarian dishes.

Can I use fresh herbs instead of dried?

Yes, but fresh herbs are more delicate. For every 1 teaspoon of dried herbs, substitute 1 tablespoon fresh. Blend just before using, as fresh blends must be refrigerated and used within a few days.

Is poultry seasoning gluten free?

Homemade poultry seasoning is naturally gluten free, as it contains only herbs and spices. Always check store-bought versions for anti-caking agents or fillers if you’re sensitive.

Does poultry seasoning contain salt?

Most classic recipes do not contain salt, giving you flexibility to season dishes as you prefer. If desired, add salt directly to your recipes or make a salted version of the blend.

How long does homemade poultry seasoning last?

Stored in an airtight container in a cool, dark cupboard, it will retain the best flavor for 6 to 12 months. Replace if aroma fades.

Creative Ways to Use Poultry Seasoning

Herbed Homemade Croutons: Toss bread cubes with poultry seasoning and olive oil, then bake until crisp.
Vegetarian Sausage: Season plant-based sausages or patties for a traditional breakfast flavor.
Potato Dishes: Sprinkle over roasted potatoes, mashed potatoes, or even fries.
Egg Scrambles and Omelets: Stir in for a flavor boost without extra salt.

Conclusion: The Essential Homemade Spice Blend

Poultry seasoning is a timeless, indispensable blend that no kitchen should be without. Making your own at home guarantees fresher flavors, maximum customization, and a seasoning that’s as unique as your recipe repertoire. Whether you’re prepping a holiday turkey, crafting a weeknight chicken dinner, or exploring vegetarian comfort foods, this aromatic blend will quickly become your go-to for elevating dishes year-round.

Try It Now

Dust off your spice jars, gather your dried herbs, and mix up a batch today. You’ll taste the difference in every bite—and wonder why you ever reached for the store-bought version.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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