ORANGE TARRAGON ROAST CAPON

By gaster16

Ingredients

• 1 8-10 lb. capon
• 1 cup plus 1 teaspoon kosher salt divided
• 2 tablespoons butter cut up softened
• 4 tablespoons dried tarragon divided
• 4 thin orange slices
• 1 teaspoon freshly ground pepper divided
• 1/2 medium onion quartered
• 1/2 medium orange skin on quartered
• 2 tablespoons honey
• 1 tablespoon grated orange peel

Preparation

Step 1

Place capon in large nonreactive bowl or pot. Add enough water to cover. Add 1 cup of the salt, stir until dissolved. Cover and refrigerate 6 hours or overnight. Remove capon. Rinse, pat dry.

Heat oven to 450 degrees. With fingers gently loosen skin from breast of capon beginning at neck cavity and working toward thighs. Stir together butter and 2 tablespoons of the tarragon, spread under skin. Slide orange slices under skin arranging evenly. Sprinkle cavity of capon with remaining 2 tablespoons tarragon, 1/2 teaspoon salt and 1/2 teaspoon of the pepper. Place quartered onion and orange in cavity of capon.

Tuck wings under capon. Sprinkle outside with remaining 1/2 teaspoon salt and pepper. Spray shallow roasting pan and rack with nonstick cooking spray, place capon breast side down on rack. Bake 30 minutes. Remove pan from oven, with oven mitts turn bird breast side up. Reduce oven temperature to 375, bake an additional hour to 1 hour 20 minutes or until internal temperature reaches 175 degrees.

Meanwhile in small bowl stir together honey and orange peel. Brush capon with honey mixture bake 5 minutes. Place on cutting board cover loosely with foil. Let stand 20 minutes. Skim fat from drippings serve with capon.