Rub capon generously with butter; season with generous sprinkling of salt and pepper inside and out.
Place capon in foil-lined baking pan; place on middle shelf of 400Â°F oven.
Roast 30 minutes.
Spoon up pan juices; baste capon thoroughly.
Add 1/2 cup water to pan.
Reduce oven temperature to 375 Â°F.
Place small piece of foil over capon breast; bake about 2 hours, basting frequently with pan juices.
Test fattest part of thigh by sticking with slim skewer.
If juice is faintly pink, roast about 15 to 20 minutes or until done.