Poultry Seasoning Recipe

Dried sage: This herb has a slightly peppery flavor with hints of lemon and eucalyptus, adding a warm, earthy note to the seasoning.

Dried thyme: With its subtle minty flavor, thyme brings a touch of freshness and complexity to the blend.

Dried marjoram: Similar to oregano but milder, marjoram adds a sweet, floral note to the seasoning.

Dried rosemary: This herb has a strong, pine-like flavor that pairs well with poultry, adding a robust, aromatic quality.

Ground black pepper: Essential for adding a bit of heat and enhancing the overall flavor of the seasoning.

Ground nutmeg: This spice adds a warm, slightly sweet undertone, balancing the savory herbs.

When preparing your poultry seasoning, consider lightly toasting the dried herbs in a dry skillet over medium heat for a few minutes before combining them. This technique releases the essential oils in the sage, thyme, marjoram, and rosemary, enhancing their flavors and adding depth to your seasoning mix. Be sure to stir constantly to prevent burning, and let the herbs cool completely before mixing with the ground black pepper and nutmeg.

• dried sage - Substitute with dried savory: Dried savory has a similar earthy and slightly peppery flavor that can mimic the taste of sage in recipes.

• dried thyme - Substitute with dried oregano: Dried oregano has a robust and slightly bitter flavor that can stand in for thyme in most dishes.

• dried marjoram - Substitute with dried basil: Dried basil offers a sweet and slightly peppery flavor that can replace marjoram in recipes.

• dried rosemary - Substitute with dried tarragon: Dried tarragon has a similar piney and slightly sweet flavor that can substitute for rosemary.

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, though it is slightly milder and less pungent.

• ground nutmeg - Substitute with ground allspice: Ground allspice has a warm, spicy flavor that can replace nutmeg in many recipes.

• Ensure your poultry seasoning is stored in an airtight container. This will keep the blend fresh and aromatic for a longer period.
• Place the container in a cool, dark place, such as a pantry or a cupboard, away from direct sunlight and heat sources. Exposure to light and heat can degrade the potency of the herbs and spices.
• For optimal freshness, use the seasoning within six months. While it may still be usable after this period, the flavors may not be as vibrant.
• If you prefer to extend the shelf life even further, consider storing the seasoning in the freezer. Use a freezer-safe container or a resealable plastic bag. This method can help preserve the flavors for up to a year.
• When using the seasoning from the freezer, allow it to come to room temperature before opening the container. This prevents moisture from condensing inside, which can cause clumping and reduce the quality of the blend.
• Label your container with the date of preparation. This helps you keep track of its age and ensures you use the seasoning while it's at its peak.
• Avoid using wet utensils when scooping out the seasoning. Moisture can cause the spices to clump together and may introduce bacteria, reducing the shelf life.
• Consider making smaller batches if you don't use poultry seasoning frequently. This ensures you always have a fresh supply on hand without the risk of it losing its potency over time.

• Preheat your oven to 350°F (175°C). Spread the leftover poultry evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 20 minutes or until warmed through.

• For a quicker option, use a microwave. Place the poultry in a microwave-safe dish. Add a splash of chicken broth or water to keep it moist. Cover with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 2-3 minutes, stirring halfway through.

• If you prefer stovetop reheating, place the poultry in a skillet over medium heat. Add a bit of olive oil or butter to prevent sticking. Stir occasionally until heated evenly, about 5-7 minutes.

• For a more flavorful twist, reheat the poultry in a sauce or gravy. Pour the sauce into a saucepan and add the poultry. Heat over medium-low heat, stirring occasionally, until the poultry is hot and well-coated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the poultry in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl to combine all the dried herbs and spices evenly.

• Measuring spoons: Essential for accurately measuring out each ingredient to ensure the correct proportions.

• Whisk: Useful for stirring the ingredients together thoroughly to achieve a uniform blend.

• Airtight container: Necessary for storing the poultry seasoning to keep it fresh and aromatic.

• Spice grinder: Optional, but can be used if you prefer a finer texture for your seasoning blend.

Pre-measure ingredients: Measure out all dried sage, dried thyme, dried marjoram, dried rosemary, ground black pepper, and ground nutmeg before starting to save time during mixing.

Use a spice grinder: If you have whole spices, use a spice grinder to quickly grind them to the desired consistency.

Batch preparation: Make a larger batch of the seasoning and store it in an airtight container for future use.

Label containers: Clearly label your airtight container with the date and contents to easily identify and use the seasoning later.