We have used Martha's turkey recipe for about five years. You drape cheesecloth dipped in butter and wine over the turkey and baste it every 20 minutes. We were really scared when we took it out because the cheesecloth was black, but the turkey was golden underneath, and the skin was delicate and delicious. The entire turkey was more tender and juicy than any I had tasted up to then. The gravy is something special, as well.
About Emeril's paper bag? That I have not heard of, but if it is soaked in wine and butter, it too may be special. My mother-in-law used to cover her turkey with brown paper, as I remember.