Yeast Free Poultry Seasoning
Store-bought spice blends are sneaky — many contain anti-caking agents, natural flavors, or fillers that can introduce unwanted ingredients for anyone keeping a close eye on what goes into their food. Making your own blend at home means you know exactly what's in every pinch. This warming mix of sage, thyme, marjoram, rosemary, black pepper, and a touch of nutmeg comes together in minutes with nothing more than a bowl and a spoon. The result is a deeply aromatic, herbaceous seasoning that smells incredible and tastes even better on roasted chicken, turkey, stuffing, or anywhere you want that classic savory depth. If your rosemary is a little coarse, a quick crush between your fingers releases the oils and brings the whole blend into perfect harmony. Store it in an airtight jar and it'll stay fragrant and flavorful for up to six months — ready whenever you need it.
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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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