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Poultry Seasoning Recipe

A quick, aromatic blend of dried herbs that elevates chicken, turkey, stuffing, and vegetables. Made in minutes with pantry staples, free of fillers and excess salt.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 0.33 cup
Course: Seasoning Blend
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried marjoram
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried rubbed sage optional

Equipment

  • Small mixing bowl
  • Measuring spoons
  • Whisk or fork
  • Airtight glass jar or container

Method
 

  1. Add 2 tablespoons dried sage to a small mixing bowl.
  2. Stir in 1 tablespoon dried thyme and 1 tablespoon dried marjoram until evenly combined.
  3. Measure and add 1 teaspoon dried rosemary, making sure to break up any large pieces with your fingers.
  4. Add 1 teaspoon dried oregano to the bowl.
  5. Sprinkle in 1/2 teaspoon ground black pepper.
  6. Whisk the herbs together for about 30 seconds, ensuring a uniform blend.
  7. If desired, mix in 1/4 teaspoon dried rubbed sage for extra depth.
  8. Transfer the seasoning to an airtight jar, label, and store in a cool, dark cabinet for up to 6 months.

Notes

For heightened aroma, briefly toast the dried herbs in a dry skillet over low heat for 20 seconds before blending. Use about 1–2 teaspoons of the finished seasoning per 4–5 lb whole chicken, or adjust to taste.