Homemade poultry seasoning mix that's easy peezy

I love to make homemade seasoning mixes. For some folks, buying the pre-made mixes are all the rage and they like the convenience of them. And let's be honest, I do understand that everyone isn't as passionate as i am about mixing up herbs and seasonings to create their own flavor profile. I like having that control and some MIGHT say that my palette is extra.

This delicious combination of savory herbs can be kept as a staple in your spice rack to use on chicken, turkey, cornish hens or even duck.

I use it every year to season my turkey gravy for Thanksgiving and it's so incredible.

Ingredients

The combination of spices used in this recipe are probably already in your pantry.

• thyme
• rosemary
• marjoram
• sage
• white or black pepper
• nutmeg

See recipe card for quantities.

Instructions

Whipping up this recipe only requires 5 minutes and minimal equipment.

Hint: I doube, triple or even quadruple this recipe since it stores so well and has a long shelf life. That way you always have some on hand to put together a nice meal with your favorite cuts of poultry.

Substitutions

These spices are usually readily available at your local grocery store or online however, if you are out of something or can't find it, it's a super flexible recipe.

• Marjoram - you can leave this out or substitute it out with oregano in a smaller quantity
• Nutmeg - you can omit this, use fresh or dried. Fresh ground is incredible
• Salt - I intentionally didn't add salt to this so you can salt your meat separately

Variations

The great thing about homemade mixes is that they are not only more affordable but that you can adjust quantities of each spice according to your specific likes and dietary intakes.

• Spicy - add red pepper flakes or cayenne pepper to make it spicy (skip this if you are on the autoimmune protocol or have a nightshade allergy)
• Make it bright - add some dried lemon or orange zest for a refreshing bright flavor
• Change up the warmth - skip or switch out the nutmeg for another warm spice such as allspice, mace, ginger or cinnamon.

Equipment

I have this coffee grinder and I love it, but this one is similar and a lower price point. Feel free to shop around and search using the words spice grinder or coffee grinder. I wouldn't use the same grinder for coffee AND spices unless you wash it well between uses. The flavor and smells tend to linger no matter how well you wash them.

I use it to blend everything into a course powder but you can also mix this in a bowl or with a mortar and pestle.

Storage

Store in a tightly sealed jar for 6-12 months. The mix will only be as fresh as the herbs and spices that you are using. Check the expiration dates on your spices. Expired spices don't hurt anyone but they do lose potency as they sit. Light and air exposure further deteriorate their taste.

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