This traditional seasoning--headed by sage and thyme--partners perfectly with poultry and stuffing. Try it with other savory ingredients, too. Add to stuffing for turkey. Meatloaf, nut loaf, fish patties. pork. chicken or vegetable soups or stews. Pot pies. Dumplings and cornbread.

Ingredients:

Organic Sage, Organic Thyme, Organic Onion, Organic Black Pepper, Organic Marjoram, Organic Celery Seed, Organic Cayenne.

Herb Net Weight:

Homemaker Jar: 1.5oz. / Culinary Pro Jar: 3.75 oz. / Mini Jar: 0.60 oz.

POULTRY SPICE (Organic) V.I.P.

Name: POULTRY SPICE (Organic) V.I.P.
Price: 6 USD
Availability: InStock

No reviews

$7.50

$6.00

Select Jar Size

Quantity

CHOOSE DESIRED JAR SIZE FROM DROP DOWN MENU ABOVE.

HOMEMAKER JAR: Our 3.75 oz.* (110 ml) Hexagon Glass Jar 2" width x 3.1" tall, (Perfect size for every day cook).

CULINARY PRO JAR: Our 6 oz.* (190ml) Victorian Square Jar. 2.4" wide x 3.8" tall. (Sized for culinary enthusiast, Pro Chefs or for frequently used herbs)

MINI JAR: Our smallest 1.5 oz. jar. Perfect to try a new spice or blend or just to have a herb or spice on hand in your spice cabinet.

*NOTE: The ounce measurements of the jar is that of the Jars size capacity, The full herbal content weight varies with each type of herb. (example: Leaves weigh less than roots etc.)

SEE DESCRIPTION FOR NET CONTENT WEIGHT.
NOTE: All Products Are Not Available In Every Size Jar.. If You Would Like To Requst A Large CP Jar For Your Favorite Spice Or Herb, Please Do So, And We Will Get Back With A Price.

For Detail Sizing Information Click On "Jar Size Chart " link at top of page.

HOMEMAKER JAR (HM) 1/2 Cup: Our 3.75 oz.* (110 ml) Hexagon Glass Jar 2" width x 3.1" tall, Perfect size for every day cook.

MINI JAR (MN) 3 Tablespoons:  Our smallest 1.5 oz.* (45 ml) jar. Perfect to for trying a new spice or blend.. or just to have a herb or spice on hand in your spice cabinet.

CULINARY PRO JAR (CP) 3/4 Cup:  Our 6 oz.* (190ml) Victorian Hex Jar. 2.4" wide x 3.8" tall. (Sized for culinary enthusiast, Pro Chefs or for frequently used herbs)

*NOTE: The ounce measurements of the jar is that of the Jars size liquid capacity, The full herbal content  weight varies with each type of herb. (example: Leaves weigh less than roots etc.).
Raw meats, poultry, seafood, and eggs must be handled with care to prevent cross‑contamination. Always keep raw foods separate from ready‑to‑eat items, use dedicated cutting boards, and wash hands thoroughly with warm, soapy water after touching raw proteins. Any surface that contacts raw food should be sanitized immediately.

❄️ Proper Storage Temperatures
Food safety begins with correct temperatures. Refrigerators should be kept at 40°F (4°C) or below, and freezers at 0°F (–18°C). Perishable foods should never sit out for more than 2 hours, or 1 hour if the ambient temperature is above 90°F. Cold foods must stay cold, and hot foods must stay above 140°F (60°C) to prevent bacterial growth.

🧊 Thawing & Cooling Safely
Thaw meats only in the refrigerator, under cold running water, or in the microwave if cooking immediately. Never thaw on the counter. When cooling cooked foods, divide large batches into shallow containers so they chill quickly and evenly. Rapid cooling prevents bacteria from multiplying in the “danger zone” between 40°F and 140°F.

🥣 Brining & Marinating
Brines and marinades must always be kept refrigerated while in use. Raw proteins sitting in a marinade at room temperature can quickly become unsafe. If you want to use a marinade as a sauce, set aside a fresh portion before adding raw meat, or boil the used marinade for at least 1 minute to make it safe.

🔪 Cross‑Contamination Prevention
Use separate utensils for raw and cooked foods. Never place cooked meat back on a plate that previously held raw meat. Keep produce away from raw proteins, and sanitize knives, boards, and countertops between tasks. Even small traces of raw juices can carry harmful bacteria.

🌡️ Cooking Temperatures
Cook foods to safe internal temperatures:

Chicken & poultry: 165°F (74°C)

Ground meats: 160°F (71°C)

Beef, pork, lamb (whole cuts): 145°F (63°C) + 3‑minute rest

Fish: 145°F (63°C) or until flaky
A reliable digital thermometer is one of the most important tools in any kitchen.

🧼 Cleanliness & Kitchen Hygiene
Wash hands frequently, especially after handling raw foods, touching pets, or switching tasks. Keep counters clean, sanitize sinks after rinsing raw meat, and replace sponges often. Dish towels should be washed daily, and cutting boards should be inspected for deep grooves where bacteria can hide.

🛡️ General Safety Notes
When in doubt, throw it out. Spoiled food may not always smell bad, and harmful bacteria are invisible. Store leftovers within two hours, label them with dates, and consume refrigerated leftovers within 3–4 days. Freezing extends life but doesn’t kill bacteria—only slows growth.
Herbie's teaches the basics of using herbs like a pro chef.
Take 5 easy and fun lessons to learn how to use culinary herbs and build your kitchen skills quickly. Learn How To...
Flavor Foundations – Understanding Herbs & Spices
Global Flavor Traditions – Herbs & Spices by Cuisine
Pairing Herbs & Spices with Foods – Flavor Matching and Balance
Techniques & Timing – Best Practices for Using Herbs & Spices
Bringing It All Together – Developing Your Own Recipes

👨‍🍳 CLICK HERE TO HERBIE"S SCHOOL OF HOMEMAKER CULINARY ARTS. And Start Cooking Like A Pro.