Capon for Thanksgiving
November 20, 2007 10:25 PM Subscribe
Anyone have any tips for roasting a capon?
This year, my family only has 3 people for Thanksgiving. Thus, we bought a 12 lb capon instead of a tiny flat-chested turkey. A capon is a castrated rooster, if you didn't know. I was planning to treat it like a turkey, brining it overnight and then roasting it on a v-rack the next day under fairly high heat until the bird gets to temperature.
However, after a Google search, I found out that some sites claim that capons are naturally self-basting because of the bird's higher fat content. Is this true, and should I skip the brining? Some sites also claim a slow roast is best, but my experience has given me the best results using the Cooks Illustrated 2004 recipe for turkey when it comes to turkey.
Does anyone have any experience with this bird?