Badia Poultry Seasoning Southern Blend, 22 oz
Poultry Seasoning Southern Blend is a sage-and-thyme forward dry rub built for Southern-style chicken, turkey, and dressing. The 22 oz size feeds holiday tables, fry-day batches, and steady meal-prep cooks — and runs the lowest cost per ounce across the line. One shake covers a bird that would otherwise need five separate jars off the rack.
How to Use
For roast turkey or chicken, rub 1 tablespoon per pound under and over the skin with softened butter. For fried chicken, season the buttermilk soak and the flour dredge — 2 teaspoons per cup of flour. For cornbread dressing, stir 1–2 tablespoons into the bread base before adding stock and eggs.
Common Uses
Holiday turkey, buttermilk fried chicken, smoked drumsticks, chicken and dumplings, cornbread stuffing, sausage gravy, biscuit dough, and roasted root vegetables. The backbone of Southern poultry cookery and Lowcountry sides.
Why This Format
Sage, thyme, marjoram, black pepper, and garlic already balanced for poultry — no grinding dried herbs, no scaling a recipe up for a 14-pound bird. Consistent across the whole pan, every batch.
Ships from Doral, FL.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Poultry Seasoning Southern Blend is a sage-and-thyme forward dry rub built for Southern-style chicken, turkey, and dressing. The 22 oz size feeds holiday tables, fry-day batches, and steady meal-prep cooks — and runs the lowest cost per ounce across the line. One shake covers a bird that would otherwise need five separate jars off the rack.
How to Use
For roast turkey or chicken, rub 1 tablespoon per pound under and over the skin with softened butter. For fried chicken, season the buttermilk soak and the flour dredge — 2 teaspoons per cup of flour. For cornbread dressing, stir 1–2 tablespoons into the bread base before adding stock and eggs.
Common Uses
Holiday turkey, buttermilk fried chicken, smoked drumsticks, chicken and dumplings, cornbread stuffing, sausage gravy, biscuit dough, and roasted root vegetables. The backbone of Southern poultry cookery and Lowcountry sides.
Why This Format
Sage, thyme, marjoram, black pepper, and garlic already balanced for poultry — no grinding dried herbs, no scaling a recipe up for a 14-pound bird. Consistent across the whole pan, every batch.
Ships from Doral, FL.
