Citrus Free Poultry Seasoning
Making your own poultry seasoning blend from scratch is one of those small kitchen moves that pays off every single time. Store-bought spice mixes can be surprisingly tricky territory, since some blends sneak in citrus peel, citric acid, or "natural flavors" that aren't always clearly labeled. This homemade version keeps things completely straightforward — just six pure dried herbs and spices, nothing hidden, nothing unnecessary. Sage leads the way with its earthy, slightly peppery depth, while thyme, marjoram, and rosemary layer in warmth and woodsy complexity. A touch of black pepper and ground nutmeg round it all out into something that smells absolutely incredible the moment you open the jar. Crushing the rosemary at the end is a small but satisfying step that brings the whole blend together into a cohesive, even texture. Mix up a batch, tuck it away in a cool dark spot, and you'll have a reliable, worry-free seasoning ready to go for months.
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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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