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Oven-Roasted Capon

Yield 8 servings


  • 1 (7- to 8-pound) capon
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon dried whole thyme
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Vegetable oil

How to Make It

  1. Remove giblets and neck from capon; reserve for other uses. Rinse capon with cold water; pat dry. Combine herbs and seasonings; rub on surface and in cavity of capon. Fold neck skin over back; secure with a wooden pick. Lift wingtips up and over back so they are tucked under capon securely. Place capon, breast side up, in a shallow roasting pan; cover, and refrigerate overnight.

  2. Brush capon with oil. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325° for 2 1/2 hours or until meat thermometer registers 185°. Baste capon frequently with pan drippings. If capon gets too brown, cover lightly with aluminum foil. Capon is done when legs move easily.

  3. Transfer capon to serving platter; reserve pan drippings for Parsley Potato Medley and Capon Gravy. Let capon stand 20 minutes before carving.

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