Classic Poultry Seasoning

Name: Classic Poultry Seasoning
Prep time: 10 min
Total time: 10 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 tablespoons (4 g) rubbed sage, dried, fluffy rubbed style; 1 tablespoon (3 g) dried thyme leaves, whole dried leaves; 1 tablespoon (2 g) dried marjoram, dried leaves; 2 teaspoons (2½ g) dried rosemary, whole dried needles, to be crushed; 1 teaspoon (2½ g) ground nutmeg, freshly grated if possible; 1 teaspoon (2.3 g) black pepper, finely ground

From the MyKitchenBank Kitchen

A sage-forward blend of thyme, marjoram, rosemary, nutmeg and black pepper that tastes like Thanksgiving. It takes ten minutes to make and is much fresher than store-bought. Use it on roast chicken or turkey, in stuffing, or in gravy.

Prep: 10 min
Cook: —
Wait: 30 min
Total: 40 min
Makes: About ⅓ cup (16 teaspoon servings)

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Steps

Before you start

Check that your dried herbs are fresh. They should smell strongly herbal when you rub a pinch between your fingers. If they smell dusty or faint, replace them.
Use rubbed sage (fluffy, light and pale) if you can. Ground sage is much denser, so use only about half as much by volume.
Measure everything into a small bowl first, then combine. Use dry measuring spoons and a dry bowl, since any moisture makes the blend clump.
Have a clean, dry 4-ounce (120 ml) jar with a tight lid ready.

1
Measure the herbs
- Measure the rubbed sage, thyme and marjoram into a dry small mixing bowl.
- Level each spoon with a knife.
- Pack the rubbed sage lightly.
- Don't press it down, because it's very fluffy.
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Ready when: Three herbs are measured and level in the bowl.
Tip: Measure over a separate plate, not over the bowl, so a slip doesn't throw off the ratio.
2
Crush the rosemary
- Put the dried rosemary in a mortar, or in a spice grinder.
- Grind with the pestle, or pulse the grinder 3 to 4 times for 1 second each, until the needles break into small flakes about the size of the thyme leaves.
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Ready when: No whole needles remain, and the rosemary looks like coarse flakes, not powder.
Tip: Whole rosemary needles are sharp and unpleasant to bite into, so don't skip this step. Don't grind to dust either, since the flavor turns bitter and piney.
3
Add spices
- Add the crushed rosemary, ground nutmeg and black pepper to the bowl with the herbs.
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Ready when: All six ingredients are in the bowl.
Tip: Nutmeg is strong. Stick to 1 teaspoon, since more will take over the blend.
4
Mix thoroughly
- Stir with a small whisk or fork for about 1 minute.
- Rub the mixture gently between your fingertips as you go, to break up any clumps and release the oils from the herbs.
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Ready when: The blend looks evenly speckled, with no clumps or pockets of nutmeg or pepper, and it smells strongly of sage.
Tip: For a finer, more uniform texture, pulse the mixed blend 2 to 3 times in a spice grinder, then sift through a fine-mesh sieve.
5
Jar the blend
- Use a spoon to transfer the blend into a clean, completely dry 4-ounce (120 ml) jar.
- Tap the jar on the counter to settle the contents.
- It should fill about two-thirds of the jar.
- Screw the lid on tightly.
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Ready when: The jar holds about ⅓ cup of seasoning and the lid is sealed.
Tip: Any moisture in the jar will cause clumping and mold, so dry it completely first.
6
Let the flavors marry
- Set the jar in a cool, dark spot, such as a pantry shelf away from the stove, for 30 minutes.
- Shake it once halfway through.
- The blend will taste rounder and more cohesive after this rest.
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Ready when: Opening the jar gives a balanced herb aroma of sage, thyme and a hint of warm nutmeg.
Tip: The blend is good right away, but the flavor is better after a day or two.

Good to know

Tips

To season poultry, use about 1 teaspoon of the blend per pound (450 g) of meat, plus salt separately. The blend contains no salt, so you control the sodium.
For stuffing, use 1 to 2 teaspoons per 6 cups (about 300 g) of bread cubes, adjusting to taste after the stuffing is mixed.
Rub the blend into the meat with a little oil or softened butter so it sticks and doesn't burn on the skin.
To double or triple the recipe, keep the ratios the same and scale everything evenly. Use a larger jar.

Make ahead

"Make up to 3 months ahead. The flavor peaks in the first few weeks, and it mellows after that."

Storage & reheating

"Room temperature: Store in an airtight jar in a cool, dark pantry for up to 6 months for best flavor, and it stays safe to use well beyond that. Fridge: Not necessary, and condensation can cause clumping. Freezer: Freeze in an airtight container for up to 1 year and bring to room temperature before opening to avoid condensation. No reheating is needed, since this is a dry seasoning."

Substitutions

rubbed sage → ground sage. Use 1 tablespoon (about 6 g) ground sage in place of 2 tablespoons rubbed sage. Ground sage is denser and tastes stronger by volume.
dried marjoram → dried oregano. Use the same amount. Oregano is sharper and more peppery, so the blend will taste slightly less sweet.
ground nutmeg → ground mace. Use ¾ teaspoon. Mace is the nutmeg husk and has a similar but more delicate flavor.
dried rosemary → dried savory. Use the same amount for a more traditional, peppery note. This is also a good swap if you don't like rosemary.