Recipe

Homemade Poultry Seasoning

A classic savory herb blend for chicken and turkey that also upgrades soups, stuffing, and roasted veggies in one shake.

By Matt Campbell

•

4.9

A small glass jar filled with homemade poultry seasoning on a warm kitchen counter, with measuring spoons and dried herbs nearby

Jump to Recipe

Poultry seasoning is one of those quiet little pantry heroes. You do not think about it until you smell it, then suddenly you are picturing golden roast chicken, cozy stuffing, and gravy that tastes like you actually had a plan. This homemade version is that vibe in a jar: sage-forward, herby, peppery, and balanced enough to work on chicken and turkey without bullying the rest of your meal.

I keep it simple and accessible. No hunting for obscure spices. No weird ratios you will forget in two weeks. Just a blend you can mix in five minutes, then sprinkle on everything from sheet pan thighs to weeknight soup. And yes, tasting as you go is encouraged. You are the boss of your jar.

Dried sage, thyme, rosemary, and marjoram in small bowls with metal measuring spoons on a clean kitchen counter

Why It Works

Classic flavor, better control: You can dial the sage up or down depending on whether you are team stuffing or team subtle.
Pantry friendly: Uses common dried herbs and spices you can find in most grocery stores.
Works beyond poultry: It is excellent on roasted potatoes, carrots, white beans, and even buttered noodles when you want cozy without effort.
Freshest taste: Mixing a small batch at home keeps the herbs aromatic instead of dusty.

Pairs Well With

Storage Tips

Room temperature: Store in an airtight jar or spice container in a cool, dark cabinet for up to 6 months for best flavor. It is safe longer, but the herbs will fade.

Label it: Write the name and date on the jar so you actually know what it is (and how long it has been hanging out back there).

Keep it punchy: If your dried herbs are older, make a half batch. Fresh-ish dried herbs make a shockingly bigger difference here.

Avoid steam: Do not shake this jar over a steaming pot. Spoon it out instead so moisture does not clump the blend.

A sealed glass spice jar of poultry seasoning sitting on a pantry shelf next to other labeled spice jars

Common Questions

What is poultry seasoning made of?

Many poultry seasoning blends lean on sage plus a supporting cast of thyme, rosemary, and marjoram, with a little pepper and sometimes nutmeg (and occasionally savory). This recipe sticks to that classic, sage-forward profile.

Is poultry seasoning the same as Italian seasoning?

Not quite. Italian seasoning is usually oregano and basil forward. Poultry seasoning is more sage and thyme based, with a warmer, Thanksgiving-adjacent vibe.

How much poultry seasoning should I use on chicken?

For most cuts, start with 1 to 1 1/2 teaspoons per pound of meat, plus salt separately. This depends on how you are using it: a surface rub on pieces can handle a little more, but if you are mixing it into stuffing or soup, start smaller and build because dried sage can get loud fast.

Does poultry seasoning contain salt?

This one does not. I like keeping salt separate so you can season properly for the dish, whether you are dry brining a turkey or seasoning a soup.

Can I use this for turkey stuffing and gravy?

Absolutely. It is especially good in stuffing and gravy because the herbs bloom in butter and stock. Start with a little, taste, and add more in small pinches.

What can I substitute for marjoram?

Use oregano (a bit stronger) or more thyme (a bit gentler). If you only have one, go thyme for the most classic result.

How do I swap this for store-bought poultry seasoning?

Use it 1:1 in any recipe that calls for poultry seasoning, then adjust to taste if your herbs are extra fresh (or extra old).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Measuring spoons
Small bowl
Whisk or fork
Spice grinder (optional, for a finer blend)
Airtight spice jar or small container

I started making my own poultry seasoning after one too many times buying a tiny, overpriced bottle that tasted like it had been sitting under fluorescent lights since 2009. The homemade version is the opposite: it smells alive. Now I keep a jar in my cabinet and treat it like a permission slip. If dinner is feeling a little flat, a shake of this plus salt and a little butter is basically a rescue plan with herbs.