Coconut Free Poultry Seasoning
Store-bought spice blends can be surprisingly tricky to navigate when you're avoiding coconut, since some commercial seasonings use coconut-derived anti-caking agents or are processed on shared equipment. Making your own from scratch puts you completely in control of every single ingredient. This classic blend of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg comes together in minutes and smells absolutely incredible — earthy, warm, and deeply aromatic. The combination is a natural fit for roasted chicken, turkey, stuffing, or anywhere you want that cozy, herb-forward depth. A quick crush of the rosemary at the end ensures the texture is even and every pinch you use is perfectly balanced. Stored in an airtight jar, a batch will keep for up to six months, so you can season confidently all season long without reaching for a label you're not sure about.
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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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