Description
This homemade, naturally Low FODMAP poultry seasoning mix easily adds delicious herbaceous flavor to chicken, Thanksgiving turkey and stuffing, gravy, and more. Naturally Keto, low carb, Paleo, Whole30, and gluten-free.
Ingredients
Scale
- 1 tablespoon dried sage leaves
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried marjoram leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon ground black pepper or 1 teaspoon black peppercorns (if grinding)*
- 1/2 teaspoon ground nutmeg
Instructions
- If grinding into powder (recommended): add sage, thyme, marjoram, rosemary, whole black peppercorns or ground pepper and nutmeg to an electric spice grinder and grind in 30 second increments until evenly ground into powder, shaking the spice grinder occasionally to loosen the spices from the roof and sides. Or, use a mortar and pestle to grind herbs into a powder and whisk to evenly combine.
- If leaving herbs whole: add sage, thyme, marjoram, rosemary, ground black pepper and nutmeg to a small bowl and whisk together until combined.
- Season: Use to season chicken, turkey (or turkey meatballs), stuffing, gravy, roasted vegetables, and more.
- Store: Store in an air-tight container, such as a glass jar.
Equipment
Buy Now → Notes
- Leaving herbs whole versus grinding – for this spice blend, I find grinding the herbs preferable as the seasoning sticks to chicken and turkey a lot easier when ground. Store-bought versions of poultry seasoning are also typically ground. If you do not have an electric spice grinder or a mortar and pestle, leaving the herbs whole is an option and will still create a delicious poultry seasoning blend. Alternatively, if you have or want to purchase ground versions of the herbs, using those is also an option. I don't typically have them on hand, so this recipe is written to reflect that.
- Black peppercorns: if grinding, I usually use whole peppercorns as I always have them on hand, and they create a more potent peppery flavor than pre-ground black pepper.
- How much to use: this recipe makes a small, 3 tablespoon batch, so if you plan on using it in more than one recipe in the near future, I suggest doubling or tripling the recipe using the tools in the recipe card. Here are some examples of how I use this poultry seasoning:
- To season a 3-4 pound whole chicken: I use 2 tablespoons of this low FODMAP poultry seasoning + 1 teaspoon of salt + 2 tablespoons of garlic-infused olive oil. This combination can be used in lieu of the low FODMAP Cajun Seasoning in my Low FODMAP Air Fryer Cajun-Spiced Rotisserie Chicken recipe.
- To season stuffing: I would use 2 tablespoons of this low FODMAP poultry seasoning to season my Low FODMAP Sourdough Stuffing recipe in lieu of using the dried thyme, sage, rosemary, and black pepper listed in that recipe. Quantities will vary by stuffing recipe.
- Prep Time: 5 minutes
- Category: Condiments and Seasoning Mixes
- Method: By hand
- Cuisine: American
