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Open Roasted Capon

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  Capon/Small turkey 8 Pound (1 Piece)
  Butter 1 Tablespoon
  Freshly ground black peppercorns To Taste
  Salt To Taste
  Water 1⁄2 Cup (8 tbs)
  Hot water/Chicken broth 2 Cup (32 tbs)
  Cornstarch 3 Tablespoon

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 400°F oven.
Roast 30 minutes.
Spoon up pan juices; baste capon thoroughly.
Add 1/2 cup water to pan.
Reduce oven temperature to 375 °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.

Recipe Summary

Side Dish

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Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8772 Calories from Fat 5696

% Daily Value*

Total Fat 632 g971.9%

Saturated Fat 187.3 g936.6%

Trans Fat 0 g

Cholesterol 2753.7 mg917.9%

Sodium 2050.7 mg85.4%

Total Carbohydrates 42 g13.9%

Dietary Fiber 0.67 g2.7%

Sugars 0 g

Protein 681 g1362.9%

Vitamin A 101.2% Vitamin C 103.2%

Calcium 42.3% Iron 222.6%

*Based on a 2000 Calorie diet

Open Roasted Capon Recipe