Paleo Poultry Seasoning
Most store-bought seasoning blends are a minefield of fillers, anti-caking agents, and mystery additives that have no place in a clean pantry. This homemade blend keeps things completely pure — just six real, dried herbs and spices that you probably already have on your shelf. Sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg come together into something deeply aromatic and warmly savory, the kind of blend that makes a whole roasted bird smell like an absolute event. The technique is as simple as it gets: stir, crush any coarse bits, and jar it up. It stores beautifully for up to six months, so you can make a batch and reach for it all season long without a second thought. Rub it on chicken, turkey, or pork, stir it into cauliflower stuffing, or use it anywhere you want that classic roasted poultry flavor without compromising your ingredients.
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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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