Nitrate & Nitrite Free Poultry Seasoning
Making your own spice blends from scratch is one of the easiest ways to take full control of what goes into your food. Store-bought seasoning mixes can hide surprising additives and preservatives, so blending your own means you know exactly what's in every pinch. This aromatic combination of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg hits every classic note you want when seasoning poultry — warm, herby, and deeply savory. The technique is as simple as it gets: stir everything together, crush the rosemary a little if it feels coarse, and you're done. Stored in an airtight jar in a cool, dark spot, it stays fresh and fragrant for up to six months, so you can make a big batch and reach for it all season long. It's the kind of pantry staple that quietly upgrades roast chicken, stuffing, turkey, and so much more.
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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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