Brazil Nut Free Poultry Seasoning
Making your own poultry seasoning from scratch is one of those small kitchen moves that pays off every single time you reach for it. The blend of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg creates a deeply aromatic, warming mix that smells like the holidays and works hard all year long. Store-bought spice blends can be a minefield when you're avoiding tree nuts, since shared processing facilities and vague labeling make it genuinely difficult to feel confident about what's in the jar. Mixing it yourself means you know exactly what went in and what didn't — full stop. The technique is as simple as it gets: stir everything together, crush any coarse rosemary bits for a more even texture, and seal it up in an airtight jar. It keeps for up to six months, so you can make a batch and have it ready whenever a roast chicken, stuffing, or savory soup calls your name. Once you've made this at home, it's hard to go back to guessing.
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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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