No Poultry Seasoning? No Problem,
Here are Your Substitutes!

The Shakedown on Savory Poultry Seasoning Substitutes

If you’re looking for a great way to power up your plain ‘ole poultry dishes, this article on poultry seasoning substitutes will serve as your one-stop shop for all things savory. In other words, Public Market will tell you everything you need to know about all the key spices so you can make your very own seasoning blend. Spending about five minutes here will help you rock a unique poultry seasoning complimenting any turkey dish and wow your guests.

Ok, so first things first. Poultry seasoning isn’t just for turkey recipes. You can use your soon-to-be savory skills on other birds of a feather, such as duck and pheasant (or even make magic out of a tired chicken recipe).

So without further ado, get your pen, paper, and spice grinder ready as you discover the wonderful world of poultry seasoning and the flavor profile behind the herbs and spices that make it all possible.

Delicacies, Discoveries, & the Birth of Poultry Seasoning

Nowadays, when we have the hunger for great food, our local grocery store saves us from the hunt. Without any effort, we’re offering an endless supply of poultry to choose from, ready to cook up with a favorite side dish or two.

But it wasn’t always that way.

Poultry at the table was considered a delicacy. Quality meat was difficult to find, and demand was growing thanks to President Lincoln declaring Thanksgiving a national holiday in 1863. This left home cooks to contend with the gamey, darker meats of the time.

William Bell, a Boston resident and known inventor at the time, is credited with the first commercialized poultry seasoning blend. Similar to what we enjoy today with marjoram, sage, oregano, thyme, coriander, celery seed, and more.

Fragrant, bright, and smokey, this seasoning recipe was formulated to mask the shortcomings of poor-quality meat. However, the resulting flavors from this spice blend were so well-received it became a taste we crave 150 years later.

How to Make Classic Homemade Poultry Seasoning

At Public Market, we know that you want your guests to tell the story of your meal for years to come. This means that store-bought seasoning mix is off the table, so where to begin? The best poultry seasoning substitutes are often in your pantry’s spice rack. So let’s take a second to review the key players and how you can experiment to create a poultry seasoning blend you’ll love.

Thyme: Thyme is one of the classic favorites that gives your meal a bright, woodsy taste.
Sage: Rich and smokey, this herb adds depth to any poultry recipe.
Marjoram: Is almost a combination of the above two herbs. It’s simultaneously smokey and sweet while citrusy and minty.
Oregano: This lively and fragrant herb almost needs no introduction!
Rosemary: Unforgettably floral, this lovely herb has a velvety finish.
Cayenne Pepper: Cayenne isn’t a classic among poultry seasoning, but this spicey addition is growing in popularity within traditional preparations.

Our Classic Poultry Seasoning Recipe

Keep this savory staple on hand for turkey, stuffings, pork dishes, or to season chicken to your heart’s content. If you buy fresh herbs and ingredients, you’ll need a dryer, mortar & pestle, and spice grinder (or coffee grinder in a pinch) to make these measurements work. You will need:

Marjoram – 1 teaspoon of dried marjoram
Rosemary – 3/4 teaspoon of dried rosemary
Pepper – 1/2 teaspoon of ground black pepper
Sage – 2 teaspoons of ground sage
Thyme – 1.5 teaspoons of dried thyme
(Optional) – Make this poultry seasoning your own by adding 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and perhaps a cube of bouillon.

Combine ingredients and store in an air-tight container such as a mason jar or equivalent.

More Poultry Seasoning Substitute Ideas

Ok, if a homemade classic recipe isn’t for you and you’d love to mix up the flavors even more, here’s a few more poultry seasoning mods that you have to know about:

Herbs de Provence: France is another country known for game and fowl, but this blend of spices is decidedly delicious, including rosemary, marjoram, thyme, and of course, lavender. And lots of it!
Masala: This poultry seasoning comes to us from India and is also great with beef and vegetarian dishes. Masala typically includes cinnamon, coriander, cloves, cardamom, and cumin.
Zaatar: “Za’atar” is exotic blend comes to us from the Middle East. This poultry seasoning has a hefty base of oregano, sesame seeds, sumac, thyme, marjoram, and occasionally red pepper.

The key here is to experiment and use a lighter touch. As you find your favorite flavors, increase the proportions to make a seasoning all your own. You might also like experimenting with cajun seasoning.

Share Your Favorite Poultry Seasoning Story

From recipes and great food stories to tools and kitchen tips, and stories, Public Market is here to make your next meal unforgettable. But it doesn’t have to end there. Connect with us, and be sure to subscribe to our newsletter with your email address. You’ll get the latest from us before it’s published anywhere else. Plus, you’ll get to take advantage of exclusive offers and giveaways. And if you’ve tried one of our recipes and loved the results, you could be featured here for your fellow foodies!

Thanks for checking out this article, and we hope that it’s given you all the insight you’ll need to take your poultry seasoning game to the next level.

Happy cooking and stay in touch!

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