Get ready to transform your poultry dishes from ordinary to extraordinary! Whether you’re craving quick weeknight dinners, comforting Sunday roasts, or seasonal favorites, these flavor-packed seasoning recipes will become your new kitchen staples. From classic herb blends to creative global twists, we’ve gathered the most delicious ways to elevate chicken, turkey, and more. Let’s dive in and discover your next go-to seasoning sensation!
Herb-Roasted Chicken with Poultry Seasoning
Bold herb flavors transform simple chicken into a showstopping dinner. This roasted version comes together with minimal effort but delivers maximum taste. You’ll love how the poultry seasoning creates a crispy, aromatic crust.
Ingredients
– 1 whole chicken (4-5 lbs) – I always pat mine completely dry for better browning
– 3 tbsp olive oil – extra virgin gives the best flavor
– 2 tbsp poultry seasoning – my homemade blend beats store-bought every time
– 1 tsp kosher salt – coarse grains create the perfect crust
– 1/2 tsp black pepper – freshly ground makes all the difference
– 1 lemon, halved – room temperature releases more juice
– 4 garlic cloves, smashed – no need to peel, they’ll soften while roasting
Instructions
1. Preheat your oven to 425°F and position the rack in the middle.
2. Pat the chicken completely dry inside and out with paper towels.
3. Rub the entire chicken with olive oil, making sure to coat every surface.
4. Combine poultry seasoning, salt, and pepper in a small bowl.
5. Sprinkle the seasoning mixture evenly over the chicken, including under the skin.
6. Place the lemon halves and garlic cloves inside the chicken cavity.
7. Truss the chicken legs together with kitchen twine for even cooking.
8. Place the chicken breast-side up in a roasting pan or cast-iron skillet.
9. Roast for 50-60 minutes until the internal temperature reaches 165°F at the thickest part of the thigh.
10. Let the chicken rest for 15 minutes before carving to keep the juices locked in.
11. Carve the chicken and serve immediately. Resting transforms this chicken into incredibly juicy, tender meat with a perfectly crisp, herbaceous skin. The garlic and lemon infuse every bite with bright, aromatic notes that pair beautifully with roasted vegetables or over a bed of creamy polenta.
Savory Poultry Seasoned Turkey Breast
Crisp autumn evenings call for simple, satisfying meals that don’t skimp on flavor. This seasoned turkey breast delivers juicy, herb-infused results with minimal effort. It’s my go-to for a stress-free dinner that still feels special.
Ingredients
– 1 (3-4 lb) boneless turkey breast (I always pat mine dry for better browning)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp dried thyme (crush it between your palms to wake up the aroma)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika (this adds a subtle smokiness I love)
– 1/2 tsp black pepper, freshly ground
– 1 1/2 tsp kosher salt
Instructions
1. Preheat your oven to 375°F.
2. Pat the turkey breast completely dry with paper towels. Tip: A dry surface ensures a crisp, golden skin.
3. In a small bowl, combine the olive oil, dried thyme, garlic powder, onion powder, smoked paprika, black pepper, and kosher salt.
4. Rub the seasoning mixture evenly over all sides of the turkey breast.
5. Place the seasoned turkey breast in a roasting pan, skin-side up.
6. Roast in the preheated oven for 60-75 minutes. Tip: Use a meat thermometer; it’s done when the internal temperature reaches 165°F at the thickest part.
7. Remove the turkey from the oven and let it rest on a cutting board for 10 minutes. Tip: Resting allows the juices to redistribute, keeping the meat moist.
8. Slice the turkey breast against the grain into 1/2-inch thick pieces.
Velvety and tender, the turkey slices are infused with earthy herbs and a hint of smoke. Serve it warm over a bed of creamy mashed potatoes or chill it for fantastic sandwiches the next day.
Classic Stuffing with Poultry Seasoning
You might think stuffing is just for holidays, but this classic version with poultry seasoning deserves a spot on your weekly dinner rotation. It’s the ultimate comfort food that transforms simple ingredients into something magical.
Ingredients
– 8 cups cubed day-old bread (I prefer a mix of sourdough and whole wheat for better texture)
– 1 cup unsalted butter (salted works too, but I like controlling the salt myself)
– 2 cups diced yellow onion (the sweet variety makes all the difference)
– 1 ½ cups diced celery (include those leafy tops for extra flavor)
– 2 tbsp poultry seasoning (don’t skimp – this is the star)
– 1 tsp salt (I use fine sea salt for even distribution)
– ½ tsp black pepper (freshly ground gives the best flavor)
– 2 cups chicken broth (homemade if you have it, but store-bought works fine)
– 2 large eggs (room temperature helps them incorporate smoothly)
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. Spread the cubed bread on a baking sheet and toast for 10 minutes until lightly crisp.
3. Melt the butter in a large skillet over medium heat until foamy.
4. Add the diced onion and celery, cooking for 8 minutes until softened but not browned.
5. Stir in the poultry seasoning, salt, and pepper, cooking for 1 minute until fragrant.
6. Tip: Blooming the spices in fat releases their full flavor potential.
7. Transfer the vegetable mixture to a large mixing bowl.
8. Add the toasted bread cubes to the bowl and toss to combine.
9. In a separate bowl, whisk the chicken broth and eggs until fully incorporated.
10. Pour the liquid mixture over the bread and vegetables, folding gently to coat.
11. Tip: Don’t overmix – you want to maintain some texture in the bread.
12. Transfer the mixture to your prepared baking dish, spreading it evenly.
13. Cover tightly with foil and bake for 30 minutes.
14. Remove the foil and bake for another 20 minutes until the top is golden brown.
15. Tip: The stuffing should reach 165°F in the center for food safety.
16. Let the stuffing rest for 10 minutes before serving.
This stuffing emerges with a perfect contrast of crispy top and moist interior, the poultry seasoning lending that familiar herbaceous warmth. Try serving it alongside roasted chicken or as a bed for pork chops – it soaks up pan juices beautifully. Leftovers make incredible breakfast hash when crisped up in a skillet.
Poultry-Seasoned Grilled Duck
Crisp autumn evenings call for rich, flavorful poultry that stands up to bold seasoning. This grilled duck gets its character from a robust poultry seasoning blend that penetrates deep into the meat. The high-heat grilling method ensures crispy skin while keeping the interior perfectly moist.
Ingredients
– 1 whole duck (4-5 lbs), I always look for one with plump, firm skin
– 3 tbsp poultry seasoning, my homemade blend beats store-bought every time
– 2 tsp kosher salt, coarse grains adhere better to the skin
– 1 tbsp olive oil, extra virgin adds nice fruity notes
– 1 lemon, halved, room temp lemons release more juice
Instructions
1. Pat the duck completely dry with paper towels, including inside the cavity.
2. Score the duck skin in a crosshatch pattern, cutting through fat but not into meat.
3. Rub the entire duck with olive oil, making sure to coat all surfaces evenly.
4. Combine poultry seasoning and kosher salt in a small bowl.
5. Season the duck inside and out with the spice mixture, pressing gently to adhere.
6. Preheat your grill to 400°F, creating both direct and indirect heat zones.
7. Place the duck breast-side up on the indirect heat side of the grill.
8. Close the lid and grill for 45 minutes, maintaining 375-400°F throughout.
9. Move the duck to direct heat and grill for 10 minutes, skin-side down.
10. Flip the duck and grill for another 5 minutes to crisp the other side.
11. Insert an instant-read thermometer into the thickest part of the thigh.
12. Remove from grill when thermometer reads 165°F, about 60 minutes total.
13. Squeeze lemon halves over the duck while it rests for 15 minutes.
14. Carve the duck against the grain into serving portions. Ultimate satisfaction comes from that first bite of crispy skin giving way to tender, perfectly seasoned meat. The rendered fat creates incredible depth while the lemon brightens each rich mouthful. Serve sliced over wild rice or shred for tacos with pickled onions to cut through the richness.
Poultry Seasoning Marinated Chicken Wings
These poultry seasoning marinated chicken wings deliver bold flavor with minimal effort. The marinade penetrates deep, creating juicy, aromatic wings every time. Trust me, this will become your new go-to wing recipe.
Ingredients
- 2 lbs chicken wings, separated into flats and drumettes – I always ask my butcher to do this to save time
- 3 tbsp poultry seasoning – the good stuff makes all the difference here
- 1/4 cup olive oil – extra virgin is my preference for better flavor
- 2 tbsp soy sauce – low sodium works perfectly
- 1 tbsp lemon juice – fresh squeezed really brightens the marinade
- 2 tsp garlic powder – don’t skimp on this
- 1 tsp black pepper – freshly ground gives the best aroma
- 1/2 tsp salt – I use kosher salt for even distribution
Instructions
- Pat chicken wings completely dry with paper towels – this helps the marinade stick better.
- Whisk together poultry seasoning, olive oil, soy sauce, lemon juice, garlic powder, black pepper, and salt in a large bowl until fully combined.
- Add dried chicken wings to the marinade bowl, tossing thoroughly to coat every piece.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours – overnight marinating yields the most flavorful results.
- Preheat your oven to 400°F while the wings come to room temperature for 30 minutes.
- Arrange marinated wings in a single layer on a wire rack set over a baking sheet – this ensures crispy skin all around.
- Bake wings at 400°F for 35 minutes until the skin appears golden brown and crispy.
- Flip each wing carefully using tongs and continue baking for another 15 minutes.
- Check for doneness – wings should reach an internal temperature of 165°F when tested with an instant-read thermometer.
- Transfer cooked wings to a serving platter and let rest for 5 minutes before serving.
Baked to perfection, these wings emerge with crackling-crisp skin giving way to incredibly moist, well-seasoned meat. The poultry seasoning creates an herby, savory crust that pairs wonderfully with cooling dips. Consider serving them alongside celery sticks and blue cheese dressing for that classic wing experience everyone loves.
Poultry Seasoned Turkey Meatballs
Deliciously simple and packed with flavor, these poultry-seasoned turkey meatballs come together in under 30 minutes. Don’t let the lean protein fool you—they’re incredibly moist and satisfying. Double the batch for easy meal prep throughout the week.
Ingredients
– 1 lb ground turkey (I prefer 93% lean for optimal moisture)
– 1 large egg, at room temperature for better binding
– 1/2 cup panko breadcrumbs (they create the perfect light texture)
– 1/4 cup grated Parmesan cheese (the good stuff makes all the difference)
– 2 tbsp poultry seasoning blend (my homemade mix beats store-bought)
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 tbsp extra virgin olive oil (my go-to for high-heat cooking)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ground turkey, egg, panko breadcrumbs, Parmesan cheese, poultry seasoning, garlic powder, black pepper, and salt.
3. Use your hands to gently mix until just combined—overmixing creates tough meatballs.
4. Scoop 2-tablespoon portions and roll into 1.5-inch balls with damp hands to prevent sticking.
5. Arrange meatballs on the prepared baking sheet, spacing them 1 inch apart.
6. Drizzle olive oil evenly over all meatballs.
7. Bake at 400°F for 18-20 minutes until internal temperature reaches 165°F and exteriors are golden brown.
8. Let rest for 5 minutes before serving—this allows juices to redistribute.
The tender texture holds up beautifully in pasta sauce or sandwiches. These meatballs develop a savory depth that pairs wonderfully with creamy polenta or crisp salad. Try serving them as appetizers with a zesty dipping sauce for your next gathering.
Poultry Seasoning Infused Baked Turkey Thighs
Just when you need a comforting meal that practically cooks itself, these poultry-seasoned turkey thighs deliver. Juicy, herb-infused, and perfect for busy weeknights, they’re a hands-off dinner hero. I love how the seasoning forms a savory crust while keeping the meat tender.
Ingredients
– 2 large turkey thighs (about 2 lbs total)—bone-in, skin-on for maximum juiciness
– 2 tbsp poultry seasoning blend—my favorite brand has extra sage, which I adore
– 1 tbsp olive oil—extra virgin is my go-to for better flavor
– 1 tsp kosher salt—I find it distributes more evenly than table salt
– ½ tsp black pepper, freshly ground for a brighter kick
– ½ cup chicken broth—low-sodium lets you control the salt level
Instructions
1. Preheat your oven to 375°F—this ensures even cooking from the start.
2. Pat the turkey thighs completely dry with paper towels—this helps the skin crisp up beautifully.
3. Rub the olive oil evenly over both sides of each thigh.
4. In a small bowl, mix the poultry seasoning, salt, and pepper.
5. Sprinkle the seasoning mix generously over both thighs, pressing gently to adhere.
6. Place the thighs skin-side up in a 9×13-inch baking dish.
7. Pour the chicken broth into the bottom of the dish—it keeps the meat moist and creates a simple pan sauce.
8. Bake uncovered for 45 minutes at 375°F.
9. Check the internal temperature with a meat thermometer—it should read 165°F in the thickest part.
10. If the skin isn’t golden brown, broil for 2–3 minutes, watching closely to prevent burning.
11. Remove from the oven and let rest for 10 minutes—this allows juices to redistribute.
Leftovers? Shred the meat for tomorrow’s sandwiches or salads. The skin turns crackly-crisp while the meat stays incredibly moist, infused with herby warmth. Serve over mashed potatoes to soak up every bit of the savory pan juices.
Poultry Seasoned Roast Chicken with Vegetables
Unexpectedly simple yet impressively flavorful, this poultry seasoned roast chicken with vegetables delivers a complete meal with minimal effort. Using basic pantry staples transforms into a comforting dinner that always satisfies hungry families. The aromatic herbs and perfectly roasted vegetables make this a go-to weeknight winner.
Ingredients
– 1 whole chicken (3-4 lbs), pat dry with paper towels for crispier skin
– 2 tbsp poultry seasoning blend, my favorite brand has extra sage
– 1 tbsp kosher salt, coarse grains adhere better to the skin
– 2 tbsp olive oil, extra virgin adds fruity notes
– 4 medium carrots, peeled and cut into 2-inch chunks
– 1 lb baby potatoes, I leave skins on for texture
– 1 large yellow onion, roughly chopped into wedges
– 3 garlic cloves, smashed to release more flavor
– 1/2 cup chicken broth, low-sodium lets you control saltiness
Instructions
1. Preheat your oven to 425°F and position the rack in the center.
2. Pat the chicken completely dry inside and out with paper towels.
3. Rub the entire chicken surface with olive oil using your hands.
4. Combine poultry seasoning and salt in a small bowl.
5. Sprinkle the seasoning mixture evenly over the chicken, including under the skin.
6. Truss the chicken legs together with kitchen twine for even cooking.
7. Arrange carrots, potatoes, onion, and garlic in a 9×13-inch roasting pan.
8. Place the seasoned chicken breast-side up on top of the vegetables.
9. Pour chicken broth around the vegetables, not over the chicken.
10. Roast for 60-75 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
11. Check for doneness—juices should run clear when pierced between leg and body.
12. Transfer the chicken to a cutting board and let rest for 15 minutes before carving.
13. Toss the roasted vegetables in the pan juices while the chicken rests.
Velvety chicken skin crackles with each bite while the meat stays incredibly moist. The vegetables soak up all the herby pan juices, becoming sweet and tender. Serve this over creamy polenta or shred leftovers for next-day chicken salad sandwiches.
Poultry Seasoned Creamy Chicken Pot Pie
Savor the ultimate comfort food with this poultry-seasoned creamy chicken pot pie. Simple ingredients transform into a rich, satisfying meal that’s perfect for chilly evenings. Everyone will ask for seconds.
Ingredients
– 2 cups cooked shredded chicken (I use rotisserie for extra flavor)
– 1 cup frozen mixed vegetables (peas and carrots are my favorite combo)
– 1/2 cup diced yellow onion (sweet variety works best here)
– 1/3 cup unsalted butter (cold butter makes the flakiest crust)
– 1/4 cup all-purpose flour
– 1 1/2 cups whole milk (warmed slightly to prevent curdling)
– 1/2 cup heavy cream
– 2 tsp poultry seasoning (McCormick’s blend is my go-to)
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1 package refrigerated pie crusts (always keep one extra handy)
– 1 egg, beaten (room temp eggs brush on more evenly)
Instructions
1. Preheat your oven to 375°F.
2. Melt butter in a large skillet over medium heat.
3. Add diced onion and cook for 4 minutes until translucent.
4. Sprinkle flour over onions and butter, stirring constantly for 2 minutes to cook out raw flour taste.
5. Gradually whisk in warm milk until smooth with no lumps.
6. Pour in heavy cream while continuing to whisk.
7. Add poultry seasoning, garlic powder, black pepper, and salt.
8. Cook sauce for 5 minutes until thickened enough to coat the back of a spoon.
9. Stir in shredded chicken and frozen vegetables.
10. Remove skillet from heat and let filling cool slightly.
11. Press one pie crust into a 9-inch pie dish.
12. Pour chicken mixture into crust-lined dish.
13. Top with second pie crust, crimping edges firmly with a fork.
14. Cut 4 small slits in top crust for steam to escape.
15. Brush beaten egg evenly over top crust for golden finish.
16. Bake at 375°F for 35-40 minutes until crust is deep golden brown.
17. Let pie rest for 15 minutes before slicing.
Rich, creamy filling pairs beautifully with the flaky, buttery crust. Serve slices alongside a crisp green salad for contrast, or enjoy as a standalone comfort feast.
Slow Cooker Poultry Seasoning Turkey Legs
Very few dishes deliver such impressive flavor with so little effort. These slow cooker turkey legs become fall-off-the-bone tender while filling your kitchen with incredible aromas. Perfect for busy weeknights when you want something special without the work.
Ingredients
– 4 large turkey legs (I always look for ones with plenty of meat on the bone)
– 2 tablespoons poultry seasoning (this is my secret weapon for amazing flavor)
– 1 teaspoon garlic powder (the good stuff makes all the difference)
– 1 teaspoon onion powder
– 1/2 teaspoon smoked paprika (I love the extra depth this adds)
– 1/2 teaspoon black pepper, freshly ground
– 1 teaspoon salt
– 1 cup chicken broth (homemade if you have it, but store-bought works fine)
– 2 tablespoons olive oil (extra virgin is my go-to for better flavor)
Instructions
1. Pat the turkey legs completely dry with paper towels – this helps the seasoning stick better.
2. Rub the olive oil evenly over all sides of each turkey leg.
3. In a small bowl, mix together the poultry seasoning, garlic powder, onion powder, smoked paprika, black pepper, and salt.
4. Sprinkle the seasoning mixture generously over all sides of the turkey legs, pressing it into the skin.
5. Pour the chicken broth into the bottom of your slow cooker.
6. Arrange the seasoned turkey legs in the slow cooker, making sure they’re not crowded.
7. Cover and cook on LOW for 6-7 hours or until the meat easily pulls away from the bone.
8. Check for doneness by inserting a fork – if it twists easily and meat separates cleanly, they’re ready.
9. Carefully remove the turkey legs from the slow cooker using tongs.
10. Let the turkey legs rest for 5-10 minutes before serving to allow juices to redistribute.
Really tender meat that falls right off the bone with that perfect poultry seasoning flavor shining through. The smoked paprika adds a subtle warmth that pairs beautifully with the savory broth. Serve these over mashed potatoes to soak up all the delicious cooking juices, or shred the meat for incredible turkey sandwiches the next day.
Poultry Seasoning Baked Quail
Looking for a game-changing poultry dish that delivers maximum flavor with minimal fuss? Poultry seasoning baked quail is your answer. Let’s get straight to it.
Ingredients
– 4 whole quail (I prefer fresh over frozen for better texture)
– 2 tablespoons poultry seasoning (my homemade blend beats store-bought)
– 3 tablespoons extra virgin olive oil (my go-to for roasting)
– 1 teaspoon kosher salt (the larger flakes distribute better)
– 1/2 teaspoon freshly ground black pepper
– 1 lemon, cut into wedges (for serving brightness)
Instructions
1. Preheat your oven to 400°F.
2. Pat the quail completely dry with paper towels.
3. Rub the quail inside and out with olive oil.
4. Season each quail evenly with kosher salt.
5. Sprinkle black pepper over all surfaces.
6. Generously coat each quail with poultry seasoning, pressing gently to adhere.
7. Arrange the quail breast-side up in a single layer in a baking dish.
8. Roast at 400°F for exactly 18 minutes.
9. Check that the internal temperature reaches 165°F using an instant-read thermometer.
10. Remove from oven when the skin is golden brown and crispy.
11. Let the quail rest for 5 minutes before serving.
12. Serve immediately with fresh lemon wedges.
Serve these quail hot from the oven when the skin is at its crispiest. The poultry seasoning creates an aromatic crust that gives way to surprisingly moist, tender meat. I love pairing them with roasted root vegetables or a simple arugula salad for a complete meal that feels both rustic and refined.
Conclusion
Great poultry seasoning recipes offer endless inspiration for flavorful meals. We hope this collection helps you discover new family favorites! Try these delicious dishes, then share which ones you loved in the comments below. Don’t forget to pin your top picks on Pinterest so other home cooks can enjoy these tasty ideas too. Happy cooking!
