Homemade Poultry Seasoning Recipe

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Whether I’m roasting a chicken for dinner or making a Thanksgiving turkey, I love using my homemade poultry seasoning. There’s no reason to buy the pre-made stuff when you can make it cheaper at home. And it’s not just for poultry either, I use it on roasted vegetables, pizza, and even in soups and stews. If you’re looking for a seasoning you can sprinkle on just about anything, this is it!

homemade poultry Seasoning in a wooden bowl with a wooden spoon next to it

You never really know what’s hiding in those store-bought seasoning blends. Even if the label says poultry seasoning, it might be packed with preservatives or other extras to help it sit on the shelf longer. That’s why I like making my own, I get to control exactly what goes in and how much. No fillers, no weird stuff, just the flavors I actually like. I do the same with my Italian seasoning and this homemade taco seasoning too, it’s honestly so easy and saves me a ton of trips to the store.

Why you will love this recipe
What you’ll need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions
How to store:
Frequently asked questions
More homemade seasoning recipes:

For example, I once bought a poultry seasoning that had so much thyme, it completely overpowered everything else. I mean, I like thyme, but if that’s all I taste, what’s the point of calling it a blend? When I make it myself, I can actually taste all the herbs working together. Plus, it’s way cheaper. I can make a whole jar for about a dollar, and the store version easily runs $8t to $10 bucks.

Why you will love this recipe

It is so easy: This is one of the quickest things I make in my kitchen. From start to finish, it takes less than two minutes to mix everything together, and then it’s done and ready to use.
Keep for months: Once I transfer it to an airtight jar, I can stash it in my spice cabinet and it stays fresh for up to six months. It’s great to have on hand whenever I need to season chicken, turkey, or even roasted veggies.
You can change it: I love that this recipe is super flexible. If I want a little more garlic or less rosemary, I just adjust it to match my taste or the dish I’m making that day.
It is cheap: Making this at home costs me less than a dollar for the whole batch. When I think about how expensive store-bought seasoning blends can be, this is a no-brainer and a great way to save money.

What you’ll need

poultry seasoning ingredients in individual bowls on a table

Sage – If you do not have ground sage, grind your own for the freshest flavor. This is one of the main ingredients.
Thyme – Grind your own thyme from dried herbs for the best taste.
Oregano – You may want to use less if you do not like it as much. It can be overwhelming.
Parsley – Dried parsley flakes ground fresh is the best choice.
Marjoram – I love the flavor of this one. It adds a slightly sweet and earthy taste.
Rosemary – Another main ingredient, I recommend you use fresh rosemary, dried and ground by you.
Nutmeg – Add more nutmeg or a bit of cinnamon for a sweeter flavor.
Garlic powder – Do not use too much. It can have a bold flavor that some people are sensitive to.
Onion powder – The same with onion powder. Use less for those sensitive to onions.
Black pepper – I recommend using freshly ground black pepper.

How to make

The numbered image below gives a simple visual of how I made this seasoning. It’s really just one easy step, which is exactly why I love making this homemade blend. I use it in so many of my recipes, and having it ready to go always makes things quicker in the kitchen.

showing every ingredient added to the bowl to make a poultry seasoning

Mix and store the seasoning: I gather and measure out all the ingredients, then mix them together in a bowl until they’re well combined. After that, I transfer the blend to a jar and store it in my cabinet so it’s ready whenever I need it.

Expert tip

Use herbs while fresh

One thing I always keep in mind when making homemade seasoning is how quickly dried herbs can lose their flavor. I used to mix big batches and forget about them in the back of the cabinet, but now I make smaller amounts and label the jar with the date. That way, I know it’s fresh and still has the flavor I want when I go to use it. I try to use it up within six months, and honestly, with how often I cook chicken or turkey, it never lasts that long anyway.

More tips to consider:

Store spices properly: I keep my spices in a cool, dark cabinet and always in a closed container. Heat and light can cause them to fade faster.
Use dried herbs from the garden: If I want to use garden herbs, I make sure they’re fully dried first. Then I crush them up with a mortar and pestle so they blend nicely.
No mortar and pestle? No problem: When I don’t have a mortar and pestle, I use my coffee grinder or small food processor to grind the herbs. It works just as well and saves time.

Recipe variations and add-ins:

Tangy seasoning: If I want to brighten up the flavor, I add about 1 teaspoon of dried lemon or lime zest. A little dried dill works too and gives it a fresh tangy twist.
Minty flavor: For something different, I mix in ½ teaspoon of dried mint. It gives the seasoning a cool, fresh flavor that really stands out.
Cilantro: When I’m making something with a Mexican vibe, I like to add 1 teaspoon of dried cilantro. I just make sure to check first because I know not everyone loves the taste.
Bold taste: To deepen the flavor without adding heat, I sometimes mix in ¼ teaspoon of anise or tarragon. It brings a slightly sweet, bold taste that works really well with poultry.
More texture: If I want the seasoning to have a bit more texture, I skip grinding it down too fine. Leaving the herbs in slightly larger pieces makes a big difference when sprinkling it on meat or veggies.

Serving suggestions

I use this poultry seasoning all the time, but it really comes out when I’m cooking for the family on the weekend. Last month, I made a big batch of herb roasted chicken for my in-laws and tossed some of this seasoning into a pot of crockpot stuffing on the side.

It’s also great when I’m throwing together something easy, like a big pot of chicken and dumplings or seasoning a roasted turkey for our small Thanksgiving at home. I’ve even mixed it with some parmesan and sprinkled it over homemade pizza for movie night with the kids.

How to store:

Keep it in a dark and dry place: Put the seasoning in a tightly sealed container, like a spice jar, and keep it in a dark place. It will stay fresh for up to six months. Since all the ingredients in this recipe are dried, it will keep for a long time.

Frequently asked questions

Should I rub oil or butter on my poultry before adding seasoning?

One thing I always do before adding this seasoning to meat is rub on a little oil or butter first. It helps the seasoning stick better and adds some moisture, especially to lean cuts like boneless, skinless chicken or turkey breast. Those can dry out quickly if you don’t give them a little extra love. I usually drizzle a bit of olive oil over the meat, then rub it all in with the seasoning to make sure every bite has flavor.

Why does my poultry seasoning taste bitter?

If your seasoning doesn’t taste right, one of the herbs or spices might be old or spoiled. I always give my dried herbs a quick sniff or taste before mixing them into any blend. Sometimes the flavor fades if they’ve been sitting too close to the stove or in a sunny spot. I keep all my spices in a cool, dark cabinet and try to use freshly ground ones whenever I can. It really makes a big difference in how the final seasoning turns out.

How long should you let poultry seasoning sit on the chicken before cooking it?

Some people like to season meat right before cooking, but I’ve found that letting it sit makes a big difference in flavor. I often use this blend as a dry rub and let it rest in the fridge, covered, for a few hours or even overnight. The longer it sits, the more the seasoning really soaks in. You can also mix it with a little oil, vinegar, or broth to make a quick marinade that keeps the meat juicy and full of flavor.

homemade poultry seasoning with dried herbs

More homemade seasoning recipes:

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