Butter Roasted Capon


  • 10lb. whole capon
  • 1/2lb. butter
  • 2 tbsp Ben's Heffer Dust
  • 3 tbsp Colden's Freakin' Greek
  • 1 tbsp sea salt


  • Dry the capon very well and season the bird with sea salt all over, then allow to sit in the fridge overnight uncovered.
  • Mix softened butter with 2 tbsp Ben's Heffer Dust and 2 tbsp of Colden's Freakin' Greek Rub.
  • Add the compound butter underneath the skin of the capon and reserve 2 tbsp to smear on top of the skin.
  • Season the outside of the capon with the 1 tbsp Colden's Freakin' Greek Rub.
  • Cook at 325℉ degrees until an internal temp. of 165℉ is reached in the breast.