Home Cooking 1

Capon - spatchcocked and dry cured?

slopfrog | Nov 23, 2013 10:01 PM

I've only ever cooked turkey by spatchcocking and dry curing for three days in the fridge. Then I tuck the wings under and slice the leg tendons so the leg meat doesn't get "cooked tight."

I don't see why this wouldn't work for capons, but I can't find reference on the Internet to anybody actually having done it this way.

Am I off my rocker for wanting to do it this way?

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