Poultry seasoning is a spice mixture to best flavor chicken, turkey and other fowl.
Poultry seasoning brings together herbs and spices which best complement chicken and turkey together in a single mixture. This seasoning is added to turkey stuffing or poultry rubs applied to the bird before cooking. If you cannot find poultry seasoning in the spice aisle in the supermarket, make your own by combining equal parts of poultry seasoning herbs.
Sage
Sage is a strong herb. A little bit goes a long way to contributing flavor.
Pungent sage brings out the savoriness in poultry. In its fresh form, sage leaves have a fuzzy texture on both sides. Fresh sage is available in the produce section of some supermarkets. Dried sage is readily found in the spice aisle. To fully release the flavor from fresh or dried sage, rub the leaves between your fingers before adding them to the poultry seasoning. Dried sage is twice as strong as fresh sage, so you will only need half as much in your poultry seasoning. If you use dried sage, use dried herbs for the rest of the ingredients and keep the poultry seasoning mix in a sealed container in your pantry for up to one month. If you use fresh sage, use the other herbs in fresh form and use the poultry seasoning immediately.
Thyme
Lemony thyme adds a slightly fruity dimension to the flavor of poultry seasoning.
Thyme has a strong, slightly lemony flavor. It cuts through the richness of dark meat and enhances the white meat of poultry. Use only the leaves from fresh thyme or look for dried thyme in a bottle in the spice aisle.
Rosemary
Rosemary sprigs are highly flavored. Reduce the amount if you find the leaves too strong.
Rosemary sprigs consist of the stem with the attached leaves. When used in its fresh format, strip the leaves from the stem to add to the poultry seasoning. Dried rosemary only includes the dried leaves of the plant. This herb has a strong, woodsy taste. This flavor enhances the mild flavor of chicken and turkey. Rub the rosemary leaves to bruise them before adding to your poultry seasoning. This will release their aromatic compounds. If you find the rosemary too strong for your taste preference, use a lower proportion of it compared to the other herbs. For instance, instead of adding the recommended equal parts of all herbs to the poultry seasoning, use half as much rosemary for a milder, pine flavor.
Marjoram
Marjoram is a close cousin to oregano, with a slightly sweeter flavor. Look for fresh marjoram in the summer when it comes into season. Dried marjoram should have an aroma like thyme. If your dried marjoram has no odor, throw it out and purchase a new supply. Fresh or dried oregano is an acceptable substitute for fresh or dried marjoram in poultry seasoning.
Ginger
Ginger has a fierce bite and a slight sweetness.
Use freshly grated or dried ginger for more than just holiday cookies. Ginger adds a peppery, pungent bite to the poultry seasoning mixture. Fresh ginger is available in grocery stores in the produce section. Dried ginger can be found on the spice aisle. Avoid using crystallized ginger for poultry seasoning. Crystallized ginger consists of pieces of ginger root cooked in a sugar syrup and coated in sugar. It is usually used as a snack or to add a sweet heat to ginger cakes and cookies.
Tags: poultry seasoning, spice aisle, chicken turkey, before adding, Dried sage, dried sage
