Features

• Dried thyme and dried sage create the base of poultry seasoning. Added flavorings include oregano, marjoram, rosemary, pepper or nutmeg.

History

• William G. Bell, a cook from Boston, Massachusetts, invented one of the first commercial poultry seasoning blends in 1867, notes "Fine Cooking Magazine." It consisted of sage, marjoram, rosemary, oregano, pepper and ginger.

Function

• Poultry seasoning can be patted onto poultry as a dry rub or lightly sprinkled onto stuffing before it is inserted into uncooked poultry. The blend of seasonings adds a deeper flavor to poultry, which is naturally mild tasting.

Time Frame

• If poultry seasoning is kept in an airtight container, it'll be safe to consume for up to two years. When it comes to spice flavor, though, the fresher the better. Optimally, use spices within 3 months of purchase to experience the best taste.

Amounts Needed

• Unlike some seasoning blends, poultry seasoning is only used in small amounts, usually less than 2 tablespoons, because it contains strong flavored herbs and spices that can be overpowering if over-applied.