Poultry Seasoning Recipe, Scaled to Your Batch

By , Ready Utilities

America's Test Kitchen's poultry seasoning blends dried rosemary, oregano, thyme, and sage with a little ground ginger, and makes about 1/4 cup.

Common batch sizes

Tap a batch size to load it into the calculator, and the exact amounts appear below.

Poultry seasoning calculator

Scale by

Weight mode needs a USDA gram weight for every ingredient; dried oregano doesn't have one.

From 0.25 to 20. Use 0.5 for half a batch.

Your batch

This blend has no salt, so season the dish separately. Scale it to the batch you need, then grind it or leave the herbs whole.

Dried herbs lose strength over time. Taste and adjust.

The base recipe

Homemade Poultry Seasoning

Adapted from Homemade Poultry Seasoning, America's Test Kitchen

Yield: Makes about 1/4 cup

  • 4 teaspoons dried rosemary
  • 3 1/2 teaspoons dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground ginger
  1. Grind all the ingredients together in a spice grinder until fine, about 30 to 40 seconds.

America's Test Kitchen says the flavor still matches if you skip grinding.

Scale this recipe

On this page

Batch size chart

IngredientHalf batchBase batchDoubleTriple
dried rosemary2 tsp (2.4 g)1 tbsp + 1 tsp (4.8 g)2 tbsp + 2 tsp (9.6 g)1/4 cup (14 g)
dried oregano1 3/4 tsp1 tbsp + 1/2 tsp2 tbsp + 1 tsp3 tbsp + 1 1/2 tsp
dried thyme1 1/2 tsp1 tbsp2 tbsp3 tbsp
dried sage1/2 tsp1 tsp2 tsp1 tbsp
ground ginger1/4 tsp (0.5 g)1/2 tsp (0.9 g)1 tsp (1.8 g)1 1/2 tsp (2.7 g)
Total volume2 tbsp1/4 cup1/2 cup3/4 cup

Homemade Poultry Seasoning from America's Test Kitchen, scaled with the site's kitchen rounding. Weights from USDA FoodData Central where USDA lists the exact form.

To grind or not to grind

America's Test Kitchen grinds the herbs for 30 to 40 seconds to get a fine texture, but notes the flavor still matches without grinding. It used Bell's Seasoning as its point of reference and adjusted a homemade version until it was a close match.

Working from fresh herbs instead? The fresh to dried herb converter turns fresh amounts into dried ones.

How the scaling works

Homemade Poultry Seasoning totals 1/4 cup as published, across 5 ingredients. Every one is multiplied by the same number, so dried rosemary stays 33% of the blend whatever size you make. Pick a multiplier directly, or enter the amount you want and the calculator works back to it from that 1/4 cup total.

Amounts under 3 teaspoons round to the nearest 1/8 teaspoon, and larger amounts round to the nearest 1/4 teaspoon in tablespoons.

Worked example: doubling the base recipe

IngredientBasex 2
dried rosemary4 teaspoons2 tbsp + 2 tsp
dried oregano3 1/2 teaspoons2 tbsp + 1 tsp
dried thyme1 tablespoon2 tbsp
dried sage1 teaspoon2 tsp
ground ginger1/2 teaspoon1 tsp

How this was checked

This scales Steve Wilson's Homemade Poultry Seasoning for America's Test Kitchen, checked by Cedrick Reese on the original recipe page for Ready Utilities. Amounts appear exactly as published, then scale from there. Gram weights come from USDA FoodData Central where the recipe's form matches a USDA entry; dried oregano, thyme, and sage don't name a leaf or ground form, so they show no weight.

Frequently asked questions

What is in poultry seasoning?

America's Test Kitchen's recipe uses 4 teaspoons dried rosemary, 3 1/2 teaspoons dried oregano, 1 tablespoon dried thyme, 1 teaspoon dried sage, and 1/2 teaspoon ground ginger. It makes about 1/4 cup.

How much should I make?

The base recipe makes about 1/4 cup. Use the multiplier or By amount mode to make just what your recipe needs.

Do I need to grind poultry seasoning?

No. America's Test Kitchen grinds it for a fine texture but says the flavor still matches if you don't.

What store-bought blend is this recipe modeled on?

America's Test Kitchen used Bell's Seasoning as its reference and developed a homemade version that's a close match.