We are having 6 people, a much smaller crowd this year. We are not leftover fans, kids won't eat "recycled" food. Was thinking of 7-8 lb. capon, as capon is juicier than turkey. Some questions:
- roast whole? aromatics in cavity?
- dry rub?
- flavor suggestions for gravy (maple syrup? orange liquer? lemon juice? herb?)
- Have a convection oven which has both convection BAKE (bottom element) and convection ROAST (top element) options - which to use?
- What temp and how long per pound?
Any other suggestions? Thanks!