Originally Posted by Caine
Wrong! I get a crispy golden brown skin every time, and the breast meat is always moist, which very seldom happens when you leave the turkey naked to the elements (pun intended). I also get a whole bucketful of juice to make gravy with because there is so little evaporation during the cooking process.
You've obviously never used one, or you used it improperly.
I am glad you like the results you get with a bag. I like the results I get without it. I have seen it used and what it did. But I personally see no reason to use one.
My turkey is a gorgeous brown, a juicy breast meat (every T'giving--not "seldom") and I have all the juices/wherewhithal I need for an elegant light brown gravy with great flavor.
If liquid does indeed evaporate in the cooking then what is left is more concentrated and can have liquid added as needed.
Bags came along after I started cooking turkeys and I have not felt I had the need to find out what they do. We should probably agree that perhaps there is more than one way to roast a turkey to celebrate the holiday.