BIG BIRD CAPON
1 Eberly Capon
2 Carrots, peeled and halved
1 large Onion, peeled and halved
4 Cloves of Garlic, peeled and bruised
6 Tbsp. Pure Maple Syrup
3 Tbsp. fresh Orange Juice
3 Tbsp. unsalted Butter, melted
¼ tsp. Ground allspice
Paprika, Salt, and Pepper, to taste

Preheat oven to 350°F. Remove giblets and excess fat from capon; snip off wing tips. Place carrots, onions and garlic in the cavity; sprinkle paprika, salt and pepper inside. Combine remaining ingredients to make a glaze; brush over capon. Sprinkle with paprika, salt and pepper to taste; place in a roasting pan. Bake 20 minutes per pound, basting every 20 minutes for the first hour and then occasionally, until a meat thermometer inserted in the thickest part of the thigh reads 180°F or the juices run clear when the tip of a knife is inserted in the thigh. The skin should be crisp and golden. Remove the capon from the oven; let it rest for 15 minutes before carving. Remove the vegetables from the cavity. Degrease the pan juices, reheat and serve with the bird and the vegetables.