Ingredients:

  • 3 Tablespoons Rubbed or Ground Sage
  • 2 Tablespoons Dried Thyme
  • 1 Tablespoon Dried Marjoram
  • 1 Tablespoon Dried Rosemary (must be finely crushed or powdered)
  • 1 Teaspoon Fine Sea Salt (optional)
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Celery Seed

Instructions:

  1. Prepare the Rosemary: If using dried rosemary needles (which are too large for rubbing), place the measured 1 tablespoon of rosemary into a mortar and pestle or a spice grinder. Grind it finely until it reaches a consistency similar to ground sage. This prevents large, unpleasant bits in your final rub.
  2. Measure Dry Ingredients: In a small mixing bowl or directly into a clean, empty jar, measure out the ground sage, thyme, marjoram, salt, and black pepper.
  3. Add Warming Spices: Incorporate the prepared, crushed rosemary, the ground nutmeg, and the ground celery seed.
  4. Combine Thoroughly: Using a whisk or a small spoon, mix all the ingredients thoroughly for 30–60 seconds until the mixture is uniform in colour and texture. Pay attention to ensure the finer powders (like nutmeg and celery seed) are not clumped at the bottom.
  5. Test and Adjust (Optional but recommended): Take a small pinch of the blend and rub it between your fingers, then taste it lightly. Adjust salt or pepper according to preference.
  6. Store: Transfer the finished poultry seasoning into a clean, airtight glass jar. Label the jar with the date. Store in a cool, dark place away from heat and steam.