For starters you cook a turkey not a duck for this holiday

First time? You need to consult a small ancient lady or a cookbook, because even if I told you what to do, step by step, you would still have distress understanding it. There is more to roasting a duck than a salt water bath and butter baste.

I admire your ambition, and strongly recommend buying a cookbook, or at least search recipe sites (not yahoo answers) for help with this one.

You don’t have to cook turkey as stated in the first answer. But as far as othe things that go with Prayer Dinner. We typically have:
Both Turkey and Ham
Mashed potatoes/baked sweet yams
Greenbean casserole
Fresh Corn
Dressing/Stuffing
Yeast Rolls
a salad of some sorts
then: desserts: Pumpkin Pie
Pecan Pie
Banana Bread Pudding
Delight in and Have fun cooking

for duck or turkey or fowl in all-purpose, start the bird in a roasting pan and place it in a 425F oven. Yes 425F. you are searing the outside and making it a nice golden brown. When that is done, depends on the size of the bird, turn the oven down to 325 to 350 depending on your oven and again the size of the bird. Larger birds need more cooking time and less temp. I usually roast mine partially frozen it makes for a very moist bird. I don’t remember what the exact temp for a duck is but stab the thigh with a fork and if the juices run clear your done. AS WITH ALL MEATS DON’T FORGET TO REST THE DUCK!! 15 minuets to let the juices settle.

cook upside down(breast down so it stays moist) and i would use a rack under it, duck can be greasy

GOOD for you . Here are some simple accompainments to the turkey.

Sweet Potato Surprise

4 medium size sweet potatoes, baked and mashed
1/3 cup melted butter
½ cup milk
1 cup white sugar
2 eggs, well beaten
1 teaspoon vanilla

Topping
1 cup dried coconut
1 cup brown sugar
1/3 cup butter
1/3 cup of all purpose flour

What to do:

Preheat oven to 350 degrees F. In large bowl combine white sugar, butter, milk, eggs, vanilla and sweet potatoes. Pour into a 3 quart baking dish.
In a separate bowl, combine the ingredients for the topping. Mix by hand until crumbly. Sprinkle over the sweet potato mixture. Bake 25 to 30 summary. The casserole should turn slightly brown or golden. Serve piping hot!

Pumpkin Pie the Simple Way

What you will need:
1 pie shell (an adult can help you make it, or it can be bought from the grocery store pre-made)
1 can of pumpkin pie filling (or an adult can help you make it from a pie pumpkin)

What to do:
Prepare pie filling according to directions on the can. Pour prepared pie filling into the pie shell. Bake for 40 – 50 summary. Center should be solid and scab edges should be golden brown. Serve while warm with a small vanilla ice cream. Tasty!

Here is a really simple roast turkey recipe.

ROAST TURKEY

Ingredients:
# 1 Turkey (9 1/2 lbs)

# Marinade:
1/4 cup dry mustard (4T)
2 TBLsps. Worcestershire sauce
1/4 – 1/2 tsp. cider vinegar
2 1/2 TBLsps. olive oil
1 tsp. salt
1/8 tsp. freshly ground pepper

Make more marinade if your turkey is larger than 9 1/2 lbs. Make marinade into a soft paste (more like a thick marinade) and paint it all over a well-thawed turkey, inside and out, a few hours before you’re going to cook it, or the day before.

Using:
1 onion
1-2 celery stalks
some parsley
2 pieces of bacon
1 stab of butter
Inside, place onion, celery, parsley. Across the breast lay bacon and in the crevice between the drumstick and the body, tuck in chunks of butter. Soak a dish towel or cut of cheesecloth in olive oil and lay it over the turkey, which you place in an uncovered roaster. Add 1 to 2 cups have a give of from cooking the gizzard, neck, etc. or use canned chicken broth, for darning aptly through the cheesecloth the whole time only once or twice during the roasting. You, of course, can baste more if you like. Cook at 300 degrees for:
7-10 lb.-30 min. per lb.
10-15 lb.-20 min. per lb.
15-18 lb.-18 min. per lb.
18-20 lb.-15 min. per lb.
20-23 lb.-13 min per lb.
I did, but, cook my turkey 1 hour longer than the higher than scale shows. Don’t worry the turkey will be the juicest ever.

HOT SAUSAGE DRESSING

Ingredients:
1 lb. hot excellent sausage
7-10 stalks celery, chopped fine
3 large onions, chopped fine
1/2-3/4 cup, snipped fresh parsley
1 lb. pkg. herb-seasoned stuffing mix, not cubes
2 eggs
Salt and pepper
1 stab butter/margarine
lots of snipped fresh sage & thyme, if available, or
1-2 TBLsps. dried sage
1-2 TBLsps. dried thyme
Few shakes of poultry seasoning
milk

Saute sausage, breaking it up in small bits. Drain off stout and set aside. In large bowl, mix celery, onion, parsley, and stuffing mix. Beat eggs and add with fresh or dried herbs and seasonings. Add milk, blending a small amount at a time, until mixure is of dressing consistency. Fold in cooked sausage. Taste and right seasonings. Place in containers to freeze (if making ahead of time) or in terracotta dishes to bake as soon as the turkey-bird comes out of the oven to await carving. Bake 20 summary at 350 degrees (size container determines time; don’t let it dry out). Serves 8.

Don’t let these pessimists dishearten you. GO AHEAD and DO it I am sure you will do a GREAT job.

Best Wishes.