Learn how to make traditional poultry seasoning from scratch using ground sage, dried thyme, dried rosemary, dried marjoram, ground nutmeg, and ground black pepper. It's herbaceous, flavorful, and easy to make!
Thanksgiving isn't Thanksgiving at my house without a big pan of stuffing and a turkey rubbed with plenty of herbs. This homemade poultry seasoning is behind both. I mix up a batch every November and use it in my smoked turkey, my sausage stuffing casserole, and my meatless stuffing casserole, so there's a version of stuffing for everyone at the table.
It's a sage-forward blend with thyme, rosemary, marjoram, and a little nutmeg, and it smells like the holidays the second you open the jar. It takes five minutes to make with spices you likely already have, and it's great for holiday cooking and everyday meals, too.
What is poultry seasoning?
Poultry seasoning is a spice blend with a bold, savory, sage-forward flavor. It's made up of common spices and typically used in holiday stuffing, broth, meat, veggies, and soup. You can find it on the spice aisle at the store or buy it online, but it's so quick and easy to make at home!
How to make poultry seasoning
Wondering what's in poultry seasoning? This classic poultry seasoning substitute comes together with a handful of simple ingredients you likely already have in your spice cabinet.
- Ground sage: A classic, savory herb that adds depth to poultry dishes.
- Dried thyme: Adds a slightly lemony and earthy flavor profile.
- Dried rosemary: A strong, piney herb that pairs well with poultry.
- Dried marjoram: Adds an aromatic and herbal note.
- Ground nutmeg: Brings a subtle, warm, and earthy flavor.
- Ground black pepper: Enhances the overall seasoning.
Simply whisk all of the ingredients together and store in an airtight container in a cool place for up to 6 months. After that, it will begin to lose its flavor. These are the glass jars that I store my homemade seasonings in.
Poultry seasoning uses
You can use it on chicken or turkey, but since it's "accidentally" vegan, it's also great for seasoning roasted vegetables or soup. My favorite ways to use this DIY poultry seasoning include:
- As a dry rub for turkey or smoked chicken
- Replacing Italian seasoning in baked chicken meatballs
- Mixed into your favorite stuffing or Thanksgiving stuffing muffins
How much poultry seasoning for turkey and stuffing
This homemade poultry seasoning makes about ¼ cup, which is enough to season a whole Thanksgiving spread. Because this blend is heavy on sage, it's potent, so a little goes a long way. Here's how much to use:
Turkey
- Use about ½ teaspoon per pound (about 2 tablespoons for a 12 to 14 pound turkey).
- Mix with olive oil and a pinch of salt, then rub over the turkey and under the skin.
Stuffing or dressing
- Use about 2 teaspoons per 6 cups of bread cubes (about 4 teaspoons for 12 cups).
Other uses
- Whole chicken: 1 to 2 teaspoons total
- Ground meat: about 1 teaspoon per pound
- Roasted vegetables: ½ to 1 teaspoon per pound
Notes from Jenna
- Need more? You can double or triple this recipe to make a larger batch.
- Make ground poultry seasoning: For a finer, more powdery blend like store-bought, pulse it in a food processor or coffee grinder, or crush it with a mortar and pestle.
- Add salt separately: This blend is salt-free, so season with salt as you go, and taste before serving.
If you try making your own poultry seasoning blend, please leave me a comment and let me know what you think!
Homemade Poultry Seasoning Substitute
Equipment
Ingredients
- 1 ½ tablespoon ground sage
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- ½ tablespoon dried marjoram
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
Instructions
- Add all of the ingredients together in a bowl and whisk to combine.
- Store in an airtight container for up to 6 months in a cool, dark place.
Notes
- Turkey: ½ teaspoon per pound (about 2 tablespoons for a 12 to 14 pound turkey), mixed with olive oil and salt.
- Stuffing: 2 teaspoons per 6 cups of bread cubes.
- Brine: 1 to 2 tablespoons per gallon.
- Chicken, ground meat, or veggies: 1 to 2 teaspoons for a whole chicken, or about 1 teaspoon per pound for ground meat and ½ to 1 teaspoon per pound for veggies.
- This blend is salt-free, so add salt separately.
- For a finer, more powdery ground poultry seasoning, pulse it in a food processor or coffee grinder.
- You can double or triple the recipe.
Nutrition
Mini Tulip Jelly Jar with Glass Lids, 6 Count
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