Homemade Fresh Poultry Seasoning

  • Serves

    makes about 1/2 cup

Instead of using jarred poultry seasoning, associate food editor Kellie Evans quit the bottle and tailor-made a seasoning blend from fresh herbs and freshly ground spices. Lo and behold, she was rewarded with a lively, pungent flavor that puts the jarred stuff to shame. A new tradition was born. The recipe leaves out salt, so you can add it directly to turkey, stuffing, or Cornell Chicken without fear of over-seasoning.


  • 3 tbsp. finely chopped thyme
  • 3 tbsp. finely chopped rosemary
  • 3 tbsp. finely chopped sage
  • 1 tbsp. finely chopped marjoram
  • 12 tbsp. freshly ground black pepper
  • 1 tsp. celery seed
  • 1 tsp. freshly grated nutmeg
  • 1 tsp. ground ginger
  • 1 tsp. smoked paprika


Step 1

Stir together all ingredients in a bowl. Seasoning will keep, refrigerated, for about 3 days.

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