Seed Oil Free Poultry Seasoning
Most store-bought seasoning blends are surprisingly sneaky — fillers, anti-caking agents, and sometimes even hidden oils can work their way into the mix. Making your own from scratch means you know exactly what's going into your food, and this blend keeps it beautifully simple with just six pure dried herbs and spices. Sage leads the way with its warm, earthy depth, while thyme and marjoram add a gentle floral note that makes roasted poultry smell absolutely incredible. A touch of rosemary brings piney brightness, black pepper adds just enough bite, and a whisper of nutmeg rounds everything out with subtle warmth. The whole thing comes together in minutes — just stir, crush any coarse rosemary bits between your fingers, and jar it up. Stored in a cool, dark spot, one small batch will carry you through months of weeknight roasts, holiday birds, and savory stuffings without a second thought.
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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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