Homemade Poultry Seasoning (Easy DIY Spice Blend)

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If you’ve ever run out of poultry seasoning right before cooking a holiday turkey or roasting a chicken, this homemade poultry seasoning recipe will save the day. It’s quick to mix, uses pantry staples, and gives you full control over freshness and flavor.

This simple seasoning works beautifully in stuffing, chicken soup, turkey gravy, pot pies, and roasted vegetables. It’s a classic blend with warm herbs and a hint of peppery depth — perfect anytime you want that cozy, savory poultry flavor.

Why Make Your Own Poultry Seasoning?
Homemade Poultry Seasoning Recipe

Why Make Your Own Poultry Seasoning?

Fresher flavor: Ground herbs lose potency quickly. Mixing your own homemade poultry blend means it tastes vibrant every time.
Customizable: Prefer more sage? Less thyme? Want a little garlic? Adjust the blend to your liking.
Budget-friendly: Making your own spice mixes costs far less than buying small jars of pre-mixed seasoning.
Avoid fillers: A homemade poultry seasoning mix contains real herbs — no hidden anti-caking agents or additives.

Homemade Poultry Seasoning Recipe

This blend leans on traditional herbs found in classic poultry seasoning. Feel free to scale it up for gifting or holiday meal prep.

Ingredients

2 tablespoons dried sage
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried marjoram
1 teaspoon dried parsley (optional, but adds brightness)
1 teaspoon black pepper
½ teaspoon nutmeg

Instructions

Combine all herbs and spices in a small bowl.
For a smoother spice blend, pulse in a spice or coffee grinder until fine.
Store in an airtight jar away from heat and light.
Use 1 to 2 teaspoons per whole chicken, or adjust to taste for soups, stuffing, gravy, and vegetables.

Note: You can also make the recipe with finely chopped fresh herbs, adjusting proportions to taste. Fresh herbs have roughly one-third the potency of dry herbs. It will keep in the refrigerator for around three days.

How to Use Homemade Poultry Seasoning

This versatile blend works in a wide range of recipes:

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Rub it directly on chicken, turkey, or duck before roasting. Mix with unsalted butter to make it easier to apply.
Add a teaspoon to homemade broth or chicken soup.
Mix into stuffing or dressing for a classic holiday flavor.
Stir into gravy, pot pies, or savory casseroles.
Sprinkle over roasted root vegetables or potatoes.

If you regularly cook chicken or turkey, doubling the recipe is a great time-saver.

Tips for the Best Flavor

Use fresh dried herbs: If your sage smells like sawdust, it’s time to replace it.
Grind for consistency: A fine, even grind helps the flavor distribute better in stuffing and gravy.
Label your jars: Homemade spice blends look similar — write the name and date to avoid mix-ups.
Experiment: Add garlic powder, onion powder, smoked paprika, or celery seed for your own signature blend.

Storage

Your homemade poultry seasoning will keep its best flavor for about 6 months, though it’s safe to use longer. Store it in a cool, dark cupboard in a tightly sealed container.

Frequently Asked Questions

Can I make poultry seasoning without sage?

Yes, but the flavor won’t be as traditional, and you’ll miss out on those wonderful sage benefits. Increase thyme and marjoram to help fill the gap.

Is this blend salty?

No — this recipe contains no salt. Add salt separately so you can control the level in your dish.

Can I substitute poultry seasoning in recipes calling for other herb blends?

Often yes. It works well in place of Italian seasoning or herbes de Provence in savory dishes, though the flavor profile is slightly different.