Artificial Food Coloring Free Poultry Seasoning
Making your own spice blends from scratch is one of the easiest ways to take control of what goes into your food, and this fragrant herb mix is a perfect place to start. Store-bought seasoning packets often contain anti-caking agents, natural flavor additives, or dyes that can be hard to spot on a label — mixing your own means you know exactly what's in the jar. Dried sage leads the way here, bringing that warm, earthy backbone that makes roasted poultry taste like a proper home-cooked meal, while thyme, marjoram, and rosemary layer in floral, piney depth. A touch of black pepper adds gentle heat and ground nutmeg rounds everything out with a subtle warmth that ties the whole blend together. The process couldn't be simpler — stir, crush, jar, and you're done. Keep it in a cool, dark spot and it'll stay fresh and potent for up to six months, ready to season everything from a whole roast chicken to a pot of stuffing.
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Learn more →Ingredients
12 servings
- 2 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp dried marjoram
- 1 tsp dried rosemary
- 1 tsp black pepper
- ¼ tsp ground nutmeg
Instructions
- 1
Combine the dried sage, thyme, marjoram, rosemary, black pepper, and ground nutmeg in a small bowl and stir until evenly mixed.
- 2
If the rosemary leaves are coarse, crush the finished blend briefly between your fingers or with the back of a spoon until the texture is uniform and the rosemary is broken into smaller flakes.
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