Capon - spatchcocked and dry cured?
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?