To enhance my poultry seasoning, I like to add these extra herbs and spices. Consider those seasonings the basic building blocks of a great poultry seasoning. Turkey seasoning recipes start with marjoram, thyme, rosemary, and sage, but you can do many variations on it from there. Having some powerful herbs to counteract that issue and make things more palatable? Always a bonus. Not having much in the way of refrigeration meant food would rot. All that chivalry stuff extended to the cuisine as well. Then, just because someone that didn’t smell so bad was probably more a fetching catch, they became associated with love and courtesy. First, since everything pretty much stunk to high heaven, these herbs offered a retreat from the endless attacks on the senses. In medieval times, herbs like marjoram, thyme, rosemary, and oregano served many purposes.
You can always count on the French to first standardize, then raise the standard to excellent when it comes to cuisine.
Later on, the French incorporated them as essential ingredients in french provincial style cooking. In actuality, those seasonings for poultry go back to ancient times. Bell’s just had the good sense to put them all together into a can and slap a label on it. Their recipe harks back to that original Bell’s blend.
#Thyme seasoning how to#
There are plenty of websites that have suggestions for poultry blends, but they are drawing on a long and illustrious history of how to season a bird for deliciousness. Of course, using marjoram, thyme, rosemary, and oregano for seasoning a bird goes back much further than that. Poultry seasoning was originally popularized in the mid 1800s with “ Bell’s Seasoning” from New England.
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