Soy Free Poultry Seasoning
Making your own poultry seasoning at home is one of those small kitchen moves that pays off every single time you reach for it. Store-bought spice blends can be surprisingly tricky territory, with fillers, anti-caking agents, and shared processing lines that introduce unwanted ingredients — but this blend is nothing but six pure, dried herbs and spices. Sage leads the way with its earthy, slightly peppery depth, while thyme and marjoram add warmth and a gentle floral note that makes roasted chicken smell absolutely incredible. Rosemary brings a woodsy backbone, black pepper adds a quiet kick, and a whisper of nutmeg ties everything together in a way that feels almost old-fashioned in the best sense. The quick tip about crushing the rosemary by hand is worth following — it makes the texture cohesive and ensures every pinch you use has a balanced flavor. Stored in an airtight jar, this blend stays fragrant and ready for months, making it a genuinely useful staple to have on the shelf.
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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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