You do not sound like an idiot. I've never used a bag but I heard they cut down on the baking time...

I'm really just popping in to say good luck with your first Thanksgiving! Hope you have fun!

I just happen to read this yesterday. I myself roast my turkey in an open roaster on a rack. If it gets overly brown a make a foil tent loosely over the bird, (I've heard it will steam it if you cover it tightly).

The Brown Paper Bag Method
Do not cook turkey in a brown paper bag unless it is one that has been approved for food use. The chemicals used in manufacturing these bags could leach into the turkey and cause health problems.

I used a bag once. No need for a rack.

I just roasted my turkey today. Bought a fresh turkey on Friday and yesterday it started giving me the heebie jeebies that it still had 3 more days to sit in the fridge. The expiration date was 12/1 and I knew there was no way that bird could hang around till then. Since it's just dh & me this year no big deal breaking with tradition. I saved the drippings to make gravy on Thursday when I'll make the other sides.

I had an 11.21 pound turkey. I started roasting at 425° for 30 minutes then lowered the temp to 350°. It was done right at 2 hours. Dh sliced the breast and cleaned most of the meat off the bones. I have the carcass simmering right now to make stock.

I have done the bag and must say that there was no difference in taste... the bag causes the turkey to be steamed and not roasted. The turkey will not turn brown beucase of the bag. It sort of gets like the bottom of the turkey once cooked. I did though cut the bag and let it cook the top breast "dry".

To get a really golden bird you must put up to 425-450 for 30mintues and then turn it down to 350 to cook the rest of the way.
Hope this helps.

Another way to cook a turkey is to wrap it in foil and cook it on a high heat. (I don't remember exactly how high) We discovered this method one year when we couldn't figure out why we couldn't smell the turkey cooking after a oouple of hours in the oven. It turned out that I had baked pies earlier in the day and had turned off the oven. I thought that it was still on when I put the turkey in, because it was warm. So we dug through our cook books and found the foil method. It cooked quickly and made for a very moist turkey.

I always use a bag when roasting a turkey and oven stuffers (chickens)with perfect results for many years. Follow the directions. It will turn out moist and delicious! I do open the bag for the last 10-15 mins to brown and crisp the skin. Let the turkey "rest' the required amt of time before carving. It will be the easiest turkey you have ever cooked. The turkey does not steam in the bag - you cut 6 slits in the top of the bag for heat to escape.
Enjoy and don't be afraid to use the bags.

No bag vote here.

No you are not an idiot, just a woman on a mission seeking info.

No you don't need a rack if you use the bag method. Just put the bag in the roasting pan. I've never used the bag method. I've seen other roasts (beef) done in a bag, just haven't ever seen a turkey.

If you like the skin to brown, I don't think you can't get that when using a bag. The bag will give you a moist turkey, just not a brown one. DH likes to see brown skin when I roast a chicken or turkey. If you don't do the big presentation of the whole turkey at the table all dressed like MS was in the kitchen, then I say go for it.

Any event, hope you have a wonderful holiday!

When I was first married and hadn't cooked a turkey before, I bought at the grocery a cooking bag made for a turkey. I looked like a giant baggie that you tied shut with a twist tie. I've never seen a turkey cooked in a brown paper bag. I would think that would be a fire hazard, but maybe not!

Anyways, the turkey browned up very nicely in this bag - it was made for roasting things. The turkey was fine - the cleanup was easy, so I say go for it.

I don't do this anymore just because I've discovered it's really not necessary. I sort of like my turkey to be a little dry - it's turkey for goodness sake. Turkey is a dry meat! Add some gravy if it's too dry!!

It does decease the time to cook, and it really does make for wonderfully moist meat. I like it! I often prefer to have 2 turkeys vs. dealing with a big,old twenty pounder. One will be the bagged version ( and made ahead), to be used for sliced meat. The other, normally roasted, will be the "presentation bird".

Personal preference: No Bag.

Aluminum foil tent. I don't baste until the last half hour and I take the tent off the last half hour. I also brine the turkey and inject it with white wine. It's always delicious. I made a turkey one year for Thanksgiving at work (hospital worker) and now I have all the nurses injecting their turkeys with white wine.

Thak you all very much! I will report back Friday or Saturday.

Leahcate - I really like th eidea of the 2 smaller turkeys! I think I will do that next time!

I use the look bags all the time, the skin browns nicely; not sure how crisp it is since we never eat it.

ttodd, I have been delighted with my smartypants self ever since I first began the 2 turkey( usually 12 lbs. each) method. :>)
Do try one in the bag, and be sure to read the directions
(i.e slits in bag, add flour, etc). Let us know how you liked it!
How about deep frying in the machine? Any reviews on that?
Happy Thanksgiving all!