Making your own spice blends from scratch is one of the smartest moves you can make when you're navigating a low-iodine kitchen. Store-bought seasoning mixes are notorious for hiding unexpected additives, anti-caking agents, or iodized salt — and with poultry seasoning, that uncertainty can make even a simple roast chicken feel complicated. This homemade version keeps things clean and straightforward: just six pure dried herbs and spices, nothing more. The combination of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg creates that warm, deeply aromatic blend that makes roasted and braised poultry taste like it came from a serious kitchen. The quick crush of the rosemary at the end is a small step that makes a big difference in texture, ensuring every pinch you use is balanced and fragrant. It comes together in minutes and keeps for up to six months in an airtight jar, so you can batch it ahead and reach for it whenever you need it. Once you have a jar of this on the shelf, you'll wonder why you ever bought the pre-made stuff.
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Combine the dried sage, thyme, marjoram, rosemary, black pepper, and ground nutmeg in a small bowl and stir until evenly mixed.
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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