This seasoning blend was inspired by the one on page 93 of Kit Whol’s book New Orleans Classic Gumbos and Soups. We first made and used it on a turkey “fried” in the Big Easy for the Christmas Family Gift Exchange in Houston on 12/17/2017. We also use it on a chicken to be like rotisserie chicken that is Olivia’s favorite. It uses the red, black, white peppers, and paprika for a fairly high level of peppers in relation to the traditional poultry seasoning. This is the one where we make large quantities and stored it in canning jars so there is always some available.
- 3 tsp Kosher Salt
- 1 tsp paprika
- 1/2 tsp each of:
- onion powder
- garlic powder
- black pepper freshly ground
- white pepper freshly ground
- cayenne pepper
- dried oregano (used greek)
- 1/4 tsp ground bay leaves – This was not in her mix but is in many others.
- 1 tsp each:
- dried rosemary
- dried sage
- dried thyme
Her recipe called for only 1/2 tsp of sage, rosemary, and thyme but it did not smell like poultry seasoning. So, we doubled it to 1 tsp. It still was a mild poultry seasoning so we will try increasing those three as well as the bay leaves.
Our first use of it was a success as everyone liked the turkey that had been rubbed with it the night before.
1/30/2019 – Made a 6X batch following the recipe above. Weighted the 6X volume of each ingredient and those weights are shown below.
- 3 tsp Kosher Salt. 6X = 18 tsp = 6 T = 1/2 C = 122 gm
- 1 tsp smoked Spanish paprika x 6 = 2 T = 15 gm
- 1/2 tsp each of:
- onion powder x 3 = 1 T = 7 gm
- garlic powder x 3 = 1 T = 7 gm
- black pepper freshly ground x 6 = 1 T = 9 gm
- white pepper freshly ground x 6 = 1 T = 7 gm
- cayenne pepper x 6 = 1 T = 7 gm
- dried oregano (used greek) x 6 = 1 T = 2 gm
- 1/4 tsp ground bay leaves x 6 = 1.5 tsp = 3 gm
- 1 tsp each:
- dried rosemary lightly ground into smaller leaves x 6 = 2T = 8 gm
- dried sage x 6 = 2 T = 6 gm
- dried thyme x 6 = 2 T = 3 gm
The next batch, on 11/1/2019, and its tweaks is at the post here.
