You will need a roasting pan with a rack fitted inside.
2 T Kosher Salt
Freshly Ground Black Pepper
1 small head Garlic
10 stems fresh thyme
2 sticks butter, unsalted
1 pint chicken or vegetable broth
1 cup white wine
Wash capon inside and out after removing giblets (you can reserve all but the liver to make stock). Dry inside and out with paper towels and season liberally inside and out with Kosher salt and pepper.
Into the cavity, put the garlic, thyme and half a stick of butter that’s been cut into pieces.
Heat the oven to 475 degrees.
Place the capon on the rack in the roasting pan and pour the broth into the bottom of the pan. Put the capon into the oven and roast for 20 minutes. Without opening the oven door, reduce the temperature to 350 degrees.
Meanwhile, melt 1 stick of butter and baste every half hour once you the oven temperature has been reduced. You want to cook the capon 3-3 ½ hours, or until temperature in the thigh reaches 168 degrees (be careful when you insert the thermometer that you don’t touch bone, it will register hotter than the meat). Remove the capon from the oven, transfer the herbs and garlic to a cutting board, and move the capon to a platter to rest for 15 minutes before carving.
Squeeze the garlic from the bulb into the roasting pan followed by the thyme sprigs. Bring the pan drippings to a simmer over low heat (you’ll have to span two burners), scraping up the bits from the pan, stirring. Add the stock and white wine, and raise the heat. Reduce the pan liquids slightly, whisking the garlic to make a pan sauce. Strain sauce through a fine mesh strainer into a bowl, taste for salt and pepper, season and return sauce to the roasting pan. Whisk in the remaining ½ stick of butter about a T at a time, fully incorporating butter before adding more. When sauce is glossy and the butter is fully incorporated, transfer to a warm sauce boat and serve with the capon.