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Poultry seasoning is one of those pantry staples that instantly upgrades simple meals. With a quick mix of dried herbs and spices, you can create a homemade poultry seasoning blend that works on chicken, turkey, vegetables, and stuffing.
This poultry seasoning recipe comes together in under 5 minutes using common pantry ingredients. Whether you’re seasoning a weeknight roast chicken or need a poultry seasoning substitute in a pinch, this blend is easy to customize and dependable. Once you make your own, it’s hard to go back to store-bought.
Why You’ll Love This Poultry Seasoning Recipe
- Made with simple pantry ingredients: No specialty spice blends or hard-to-find herbs. Just the kind of seasonings you probably already have tucked in your cabinet.
- Ready in 5 minutes: Mix it once, store it in a jar, and make weeknight chicken or turkey feel effortless for months.
- Perfect for chicken and turkey: Whether you’re making a quick air fryer dinner or prepping for a holiday meal, this blend brings that classic savory flavor every time.
- Easy to customize: Prefer it salt-free? Love sage a little more? You can adjust the herbs to match your taste and how your family actually eats.
Ingredients for Homemade Poultry Seasoning
This homemade poultry seasoning uses simple dried herbs and spices you may already have in your pantry. The notes below explain how each ingredient contributes to the flavor and how to adjust the blend to suit your taste. See the recipe card below for exact amounts.
- Smoked paprika: Use smoked paprika, not regular. It gives the blend deeper flavor and richer color.
- Garlic powder: Make sure it’s garlic powder, not garlic salt, so you can control the salt level.
- Dried thyme: Standard dried thyme works perfectly here.
- Ground sage: This recipe uses dried ground sage, which is more concentrated and blends smoothly into the mix.
- Dried rosemary: If the pieces are large, crush them lightly so they distribute evenly throughout the seasoning.
- Onion powder: Use onion powder, not onion salt.
- Ground black pepper: Regular ground black pepper works well. No need for coarse grind.
- Fine sea salt (optional): I use fine sea salt so it mixes evenly. Omit if you prefer a salt-free poultry seasoning.
- Celery seed (recommended): I strongly recommend including this. It gives the seasoning that classic savory depth people expect from poultry seasoning. If you leave it out, the blend will taste slightly different.
How to Make Poultry Seasoning
Add all of the ingredients to a small bowl or airtight jar and stir or shake until evenly combined. Store the blend in an airtight container in a cool, dry place for up to 6 months. That’s it. Your homemade poultry seasoning is ready to use whenever you need it.
How to Use Poultry Seasoning
If you cook chicken or turkey regularly, this poultry seasoning is an easy way to layer in classic, savory flavor without measuring multiple herbs each time. I use about 2 tablespoons of this blend per pound of poultry. Try it in:
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- Air fryer turkey breast
- Pressure cooker turkey breast
- Crockpot turkey wings
- Baked Turkey Wings
- Air fryer turkey wings
- Air fryer turkey thighs
- Air fryer chicken breast
- Cast iron chicken breast
It also pairs perfectly with almond flour cornbread stuffing for a holiday-style meal.
Pro Tips for Best Flavor
For the best results, season generously and let the meat sit for 20–30 minutes before cooking. This gives the herbs time to adhere and flavor the surface instead of just sitting on top. A few quick notes to keep in mind:
- Ground sage is concentrated: This recipe uses ground sage, which is stronger than rubbed. Don’t increase it unless you specifically want a heavier sage flavor.
- Salt is optional: If you prefer to control salt separately depending on the recipe, leave it out of the blend.
- Celery seed makes a difference: I recommend including it. It gives the seasoning that classic savory depth people expect from poultry seasoning.
- Smoked paprika adds depth: Use smoked for a richer flavor. Swap for regular paprika if you want something more neutral.
- Shake before using: The herbs can settle in the jar over time, so give it a quick shake before each use.
Swaps & Variations
This poultry seasoning is easy to adjust based on how you cook and what you have on hand. You can tweak the flavor slightly without throwing off the overall balance.
- Slight heat: Add a small pinch of cayenne for gentle warmth.te when you run out of a store-bought mix, and it gives you full control over flavor.
- Salt-free: Leave the salt out completely if you prefer to control salt separately in each recipe.
- More herbal: Add a little marjoram or extra thyme for a stronger herb flavor.
- Milder: Use regular paprika instead of smoked if you want something more neutral.
FAQs
Poultry seasoning is typically made from dried sage, thyme, and rosemary, along with garlic powder, onion powder, and black pepper. Some blends also include paprika and celery seed for added depth.
They’re different blends. Poultry seasoning is more sage-forward and savory, while Italian seasoning leans toward basil and oregano. You can substitute in a pinch, but the flavor will change.
No. Poultry seasoning works well on turkey, roasted vegetables, stuffing, pork, and even mixed into ground chicken or turkey.
To make poultry seasoning at home, combine dried sage, thyme, and rosemary with garlic powder, onion powder, black pepper, and paprika. Add salt if desired, mix well, and store in an airtight container. This homemade blend works as a great substitute when you don’t have store-bought poultry seasoning on hand.
Storage
- Store: Keep in an airtight container in a cool, dry place for up to 6 months.
- Freeze: Not necessary.
- Shelf-life tip: If the herbs lose their aroma, refresh the blend.
Poultry Seasoning
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Recommended Equipment
Ingredients
- 2 tbsp Smoked Paprika
- 2 tbsp Garlic Powder
- 2 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp Onion Powder
- ½ tbsp dried sage, I used ground
- 2 tsp Black Pepper, ground
- 2 ½ tsp Natural Ancient Sea Salt, optional if you’d like a salt-free version
- 1 tsp celery seeds
Instructions
- Add all of the ingredients to an airtight container
- Mix the spices until incorporated
- Store for up to 6 months
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Recipe Notes
- How to use: I use about 2 tbsp of this blend per pound of meat. H
- Ground vs. rubbed sage matters: If you’re using ground sage, use ½ tablespoon since it’s more concentrated. Rubbed sage is lighter and fluffier, so you can use the full tablespoon.
- Salt is optional: This recipe includes fine sea salt, but you can leave it out if you prefer a salt-free version or like to control salt separately when cooking.
- Celery seed adds depth: The celery seed is optional, but it gives the blend a classic, slightly savory note that works especially well on roasted chicken and turkey. I use it in mine because I prefer it.
- Smoked paprika brings warmth: Using smoked paprika adds subtle smokiness. If you prefer a milder flavor, you can substitute regular paprika.
- Crush rosemary if needed (optional): If your dried rosemary pieces are large, lightly crush them between your fingers before mixing so they distribute more evenly.
- Shake before each use: Some spices may settle over time. Give the container a quick shake before seasoning your food.
- Storage tip: Store in an airtight container in a cool, dry place for up to 6 months for the best flavor.
- Beyond poultry: This seasoning also works well on roasted vegetables, potatoes, pork chops, and even mixed into ground chicken or turkey.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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