This Homemade Poultry Seasoning Recipe is the easy secret to boosting flavor in chicken, turkey, stuffing, and gravy. A balanced blend of dried herbs—sage, thyme, rosemary, and marjoram—plus a touch of black pepper and nutmeg, gives savory depth without any complicated steps. Make a fresh batch in about five minutes and keep it in the pantry to elevate weeknight meals and holiday feasts alike.
Making your own seasoning blends is one of the simplest ways to add bold, consistent flavor to dishes. This poultry seasoning is intentionally straightforward: common pantry spices mixed to create a versatile, herb-forward blend that complements roasted, grilled, smoked, or braised poultry and pork. Because it uses dried herbs, it stores well and is easy to portion for any recipe.
Ingredients
Below are the best dried herbs and spices to use for a balanced, classic poultry seasoning. For the exact measurements, see the recipe section further down.
- Dried thyme – aromatic and slightly minty, thyme is a foundational herb in poultry blends.
- Crushed dried rosemary – crushed rosemary works best here because it blends evenly; if you only have whole dried leaves, roughly chop them.
- Dried marjoram leaves – marjoram adds a bright, sweet herbal note. If you don’t have marjoram, dried oregano is an acceptable substitute.
- Rubbed sage – choose rubbed (or leaf) sage rather than ground to maintain a pleasing texture and balance with the other herbs.
- Black pepper – freshly ground black pepper highlights and balances the herb flavors.
- Ground nutmeg – just a pinch of nutmeg adds warmth and depth without tasting sweet.
Salt is intentionally omitted from this blend so you can season to taste when cooking. If you prefer a salted mix, add about 2 teaspoons of kosher or sea salt to the batch.
Instructions
Mix the dried herbs and spices together in a clean bowl until evenly combined. If you prefer a finer texture, pulse the mixture briefly in a spice grinder or use a mortar and pestle to break down the herbs. Transfer the seasoning to an airtight jar and store it in a cool, dry place for up to six months for best flavor. While the blend won’t spoil after that time, dried herbs gradually lose potency, so fresher is better for robust flavor.
Ways to use it
Season turkey. Use about 1 tablespoon of poultry seasoning per pound of turkey breast or whole turkey. Rub the meat with oil or butter, then sprinkle the seasoning evenly before roasting, smoking, or air frying for a classic, herb-forward crust and savory interior.
Season chicken or pork. The same ratio—about 1 tablespoon per pound—works well for chicken breasts, thighs, whole chickens, pork chops, or pork loin. After seasoning, roast, grill, smoke, or pan-sear as desired.
Flavor stuffing and dressings. Add this seasoning to bread stuffing or dressing for warm, traditional holiday flavors. For a 9 x 13-inch pan of stuffing, start with about 3 tablespoons of the seasoning and adjust to taste.
Enhance gravies and pan sauces. Stir a small amount into pan drippings, gravy, or mushroom sauces to tie savory notes together and add depth.
Season soups, stews, and casseroles. This blend adds herbaceous complexity to chicken soups, pot pies, stews, and slow-cooked casseroles—start with a teaspoon or two and taste as the dish develops.
More homemade seasonings
Keep a few simple, homemade seasoning blends on hand to make weeknight cooking easier and to ensure consistent flavor when you roast, smoke, or slow-cook proteins. Small jars of blends like poultry seasoning, chicken seasoning, or a versatile steak rub let you finish meals with confidence.
Montreal Steak Seasoning
Chicken Seasoning
Salmon Seasoning
Chicken Wing Seasoning
Poultry Seasoning
Make a fragrant homemade poultry seasoning in about five minutes. Perfect for seasoning chicken, turkey, stuffing, gravies, soups, and casseroles.
Servings: 7 tablespoons | Prep Time: 5 minutes | Total Time: 5 minutes
Author: Whitney Bond
Ingredients
- 2 tablespoons dried thyme
- 2 tablespoons dried (crushed) rosemary
- 1 tablespoon dried marjoram (or oregano)
- 1 tablespoon dried rubbed sage
- 2 teaspoons black pepper
- 1 teaspoon ground nutmeg
Instructions
- Combine all ingredients in a bowl and mix until evenly distributed. For a smoother texture, pulse briefly in a spice grinder or crush with a mortar and pestle.
- Transfer the mixture to an airtight container and store in a cool, dry place for up to six months for best flavor.
Notes
- When seasoning turkey, chicken, or pork, use about 1 tablespoon of seasoning per pound of meat as a starting point; adjust to taste.
- This poultry seasoning is naturally gluten-free and suitable for Whole30-style cooking when used without added salt.
Nutrition Facts (per serving)
Calories: 10 kcal | Carbohydrates: 2 g | Protein: 0.3 g | Fat: 0.3 g | Sodium: 1 mg | Fiber: 1 g
Did you try this recipe? If you used this poultry seasoning, consider noting how you applied it and any adjustments you made to suit your taste.