The Ultimate Homemade Poultry Seasoning Recipe
Royal Nutritional Ledger *
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Did You Know?
Historical Tidbit
Poultry seasoning is historically synonymous with the scent of Thanksgiving and holiday feasts across America.
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The Golden Rule
"Always use dried herbs that are fresh in their potency; if your jar of thyme has been sitting in the pantry since the previous dynasty, throw it out."
Ingredients
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Chef's Notes
Do not underestimate the power of dried herbs; crush them gently between your fingertips before mixing if your whisk needs a little extra help breaking down stubborn rosemary flakes.
Pro Tip
For the absolute best flavor release, let your finished seasoning blend sit in its sealed jar for at least twenty-four hours before using it on your poultry.
Kitchen Catastrophe Warning
Failing to seal your glass jar tightly will cause the precious volatile oils to evaporate into thin air, leaving you with a jar of dusty, flavorless disappointment.
The Jester's Corner
Royal Court Comedy
Why buy a pre-mixed spice blend when you can spend three hours and a mountain of effort to recreate exactly what costs three dollars at the merchant?
The Culinary Science
Drying herbs concentrates their essential oils, which are fat-soluble, meaning they will bloom magnificently when exposed to butter or oil during cooking.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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