- 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
- 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.
- 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.
- Transfer capon to serving platter; reserve pan drippings for Parsley Potato Medley and Capon Gravy. Let capon stand 20 minutes before carving.
Only you will be able to view, print, and edit this note.Add Note