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Capon - spatchcocked and dry cured?

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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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  1. Spatchcocking works for most poultry...including a Capon. Go for it.