Poultry Seasoning Recipe

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

Dried thyme: Known for its earthy and minty flavor, thyme is a staple in many seasoning blends.

Dried marjoram: Similar to oregano but milder, marjoram adds a sweet and delicate flavor.

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

Nutmeg: A warm spice that adds a subtle sweetness and complexity to the blend.

Black pepper: Adds a sharp, pungent flavor that enhances the overall taste of the seasoning.

When preparing this poultry seasoning, consider lightly toasting the dried herbs in a dry skillet over medium heat for a few minutes before mixing. This will help to release their essential oils, enhancing the overall flavor and aroma of the seasoning blend. Be sure to stir constantly and remove from heat as soon as you smell the herbs becoming fragrant to avoid burning.

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

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

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

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

• nutmeg - Substitute with allspice: Allspice has a warm, slightly sweet flavor that can mimic the taste of nutmeg in most recipes.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile to black pepper, making it a suitable substitute.

• Ensure your poultry seasoning is stored in an airtight container. This helps maintain its freshness and prevents moisture from seeping in.
• Place the container in a cool, dark place, such as a pantry or a cupboard. Avoid storing it near the stove or any heat sources, as heat can degrade the potency of the herbs and spices.
• For optimal flavor, use the seasoning within six months. While it may last longer, the intensity of the flavors will gradually diminish over time.
• If you want to extend the shelf life, consider storing the seasoning in the freezer. Use a freezer-safe container or a resealable plastic bag. Ensure it's tightly sealed to prevent any freezer burn or contamination.
• Label the container with the date of preparation. This will help you keep track of its freshness and ensure you use it within the best timeframe.
• When using the seasoning from the freezer, allow it to come to room temperature before opening the container. This prevents condensation from forming inside, which could affect the quality of the seasoning blend.
• Avoid using wet utensils when scooping out the seasoning. Moisture can cause clumping and reduce the shelf life of your poultry seasoning.
• If you notice any changes in color, aroma, or texture, it might be time to make a fresh batch. Freshness is key to achieving the best flavor in your dishes.

• Preheat your oven to 350°F (175°C). Spread your leftover poultry on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 20 minutes or until it reaches an internal temperature of 165°F (74°C).

• For a quicker method, use a microwave. Place your poultry in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (leaving a small corner open for steam to escape), and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer a stovetop method, place your poultry in a skillet with a splash of chicken broth or water. Cover and heat over medium-low heat, stirring occasionally, until warmed through.

• For a crispy texture, reheat your poultry in an air fryer. Preheat the air fryer to 350°F (175°C), place the poultry in the basket, and heat for 5-7 minutes, shaking the basket halfway through.

• If you have a sous-vide machine, place your poultry in a vacuum-sealed bag and immerse it in a water bath set to 165°F (74°C). Heat for about 45 minutes to ensure it’s evenly warmed without losing moisture.

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

• Spoon: Used to mix the ingredients thoroughly to ensure an even blend.

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

• Measuring spoons: Necessary for accurately measuring out each herb and spice to maintain the correct proportions.

Prepare ingredients in advance: Measure and set out all spices before you start mixing to streamline the process.

Use a spice grinder: If you have whole herbs, grind them together in a spice grinder for a more uniform blend.

Batch preparation: Make a larger batch of poultry seasoning and store it in an airtight container to save time for future recipes.

Label and date: Clearly label and date your seasoning mix to keep track of freshness and avoid confusion.

Pre-mixed options: Consider using pre-mixed herbs if you're short on time, though homemade blends are often more flavorful.