Homemade Poultry Seasoning Recipe

This smells and tastes just like the stuff you would buy at the store. An excellent mix to use whenever poultry seasoning is called for in a recipe.

I made a batch of this seasoning a while back, about 2 cups, and have been using it on chicken ever since. It is well balanced. I toss the cut-up pieces with some olive oil and kosher salt, and cook them on the stovetop in an iron skillet, skin side down. when crisp, I turn them over and place in a 400 deg. oven, set on convection roast, to finish. Thanks for the recipe.

I increased the sage because we love it, and substituted savory for marjoram, because I had no marjoram. I ground the spices together in a coffee grinder, and it turned out great! Smells much better than store bought--now I can stop buying one small container per year and throwing it out after I use it once.

I follow a low histamine diet so I left the nutmeg out and it is still very good. I use it for chicken breaths and ground turkey, about 1 tablespoon per pound of meat. It just needs salt which you can add to your taste. I put it in my spice grinder to enhance the flavor by grinding the individual herbs and blending them well and then store them in a tightly-sealed glass jar.

This is just like what I’ve previously purchased pre-made! I wish I had found this recipe sooner. I ground/mixed this in a coffee grinder since some of my ingredients were not ground yet (rosemary, thyme, marjoram, sage) and it came out perfect.

The taste of nutmeg is far too strong if you are hoping for a recipe that tastes exactly like what you would find in the stores. I made the mixture salt as written. I would reduce the nutmeg in half to fix the proportions, but I didn't test it out.

Have made this a few times and now it's my go-to poultry seasoning. I never have marjoram on hand so I replace it with oregano. Thanks! Update: Finally made it with marjoram and it's Perfect!

Thank you so much for posting this recipe. We have 3 friends allergic to black pepper - as in if they have anything seasoned with it they will need transport to a hospital with severe breathing obstruction/throat swelling. Doctors tell me use of black pepper is on the rise and so is the allergy to it. Peppercorns are a concentrated (dried) form of a plant berry, and we all know folks with plant based allergies. It is almost impossible to find premixed spice blends without it! Chefs, cooks, even I didn't realize how automatic our use of black pepper is in cooking. I have to remove every container and every blend from the kitchen, it's so habitual I won't even notice I've done it! It's in chili powder, cajun/creole seasoning, and such standbys as Old Bay. White pepper, green peppercorns, tellicherry pepper, many other spice peppers: it's all the same plant "piper nigrum" so can't be subbed if there's an allergy. I'm subbing in paprika, a ground chili pepper, about half as much. It should work fine, just give a redder color. Thank you, Thank you, Thank you!

Good start for a first try. I opted to not use rosemary (as I only have fresh on hand from my garden) so that may have changed things a bit. Also, next time I will reduce the sage amount - we felt it was a bit heavy on sage. Will try this one again and see what happens.

This recipe is officially legendary.

This made our pork chops (Yes, Pork Chops as recommended by Chef John!) the best chops I've ever eaten.

Perfect mix. I burn through it at a ridiculous rate…goes into the roasted chickens that drive my soup stock supplies. The smell of ground rosemary and nutmeg when mixing up a new batch is awesome. Some things you just need to grind out for yourself I guess. 😁

Simply the best!

It was very good as is so we don't recommend any changes.

This is a delicious balance of flavors. I think the nutmeg lends a richness that makes this special. Many poultry seasoning blends are sage-dominant. This one allows all of the flavors fair play. My husband loves this also!

Very flavorful love it!

just the right ingredients

Bro, I officially feel like a master chef.