Ingredients:

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

Instructions:

• 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.