A few people checked this blog for that information. I would follow roasting guidelines for a chicken, albeit a larger one. Of course, cook it longer if it has stuffing in it. My surefire test is to take it out of the oven, poke it with a knife between the thigh and breast, and see that the juices run clear. That’s after basting it every 20 minutes with butter or whatever pan drippings you have so you can gauge done-ness. You don’t want to cook it three hours and have a dried bird.
I still can’t find one and am miffed at Whole Foods for not lifting a finger to help out (see previous post “Capon”). It’s tough enough that my mother, who always had Thanksgiving, died last year. For the past few years we’ve gone to my husband’s grandmother’s home for Thanksgiving with 50 other family members and we can’t go there this year and take Thanksgiving Friday off. So we’re stuck here, I don’t mind cooking Thanksgiving dinner for two but it’s also sad that grocers in one of the most high-end markets in the nation won’t help me find the ingredients I need to make a special Thanksgiving.
If a capon is to be found, you’ve found one! I still have some browsing to do before I throw in the towel and find something else to cook. It doesn’t help that my husband would prefer a steak. We’re in a new environment, alone for Thanksgiving. Why not go out for dinner and see a movie? In my dreams. Dee
