Barley Free Poultry Seasoning
Making your own poultry seasoning at home is one of those small kitchen moves that pays off every single time you reach for it. Store-bought spice blends can be surprisingly tricky territory — fillers, anti-caking agents, and shared processing lines mean hidden grains can sneak into what should be a simple herb mix. This blend keeps things clean and straightforward: just sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg, all of which are naturally grain-free. The combination is deeply aromatic and warming, with the earthiness of sage and marjoram balanced by the brightness of thyme and that subtle, almost floral heat from the nutmeg. Crushing the rosemary at the end is a small but satisfying step that brings the whole blend together into a uniform, fragrant mix. Stir it up, jar it, and you've got a reliable seasoning that works beautifully on roasted chicken, turkey, stuffing, or anywhere you want that classic savory depth — with complete confidence in every ingredient.
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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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