Put salt and all other seasoning spices in a 5 quart pot with 8 cup of filtered water and bring the pot to a boil to release the aroma and dissolve the salt.

Wait until the brine solution cool down completely before put the thawed capon in the pot to marinate. Ideally 24 hrs of brining, but I just did it overnight and get very promising results.

Next morning, preheat the oven to 420F while pat dry the capon. Set it on a rack with breast side down and cook for 30 minutes.

Then carefully flip the bird up with the breast side up. Turn the oven temp down to 350F and roastes for another 105 mins until inside temp reach to 165F or until the liquid inside the legs are running clear.

Option: add sliced onion 50 mins before the bird is down roasting.

The carved capon by itself is already juicy and delicious without any sauce. However, if you want to take things to the next level, collect the juice from dripping and blend it into smooth. Add 2 Tsp to each serving.