OK, so last year I botched the turkey trying to throw in too many ingredients in the brine as well as under the bird as I cooked it. The year before I cooked an almost perfect turkey and want to try to replicate the circumstances with a few tweaks. I don't remember all the details so I am going to write down what I remember and then if there are any experts in cooking turkey, etc then perhaps you can help me perfect the simple turkey recipe. I brined the turkey for 14 hours using a mix of kosher salt and water in the fridge before cooking it. I rinsed and patted down the turkey with paper towels and then used an oven bag to cook it in. I cooked it in the bag upside down for the amount of time that the directions said to on the bag. There was something that I covered the outside of the turkey with (a mixture of oil and spices) but I don't remember what it was. The other problem is that the turkey, although fuly cooked, did not have that darkened golden outer layer that is so appealing in presentation. Can anyone tell me how to cook a urkey upside down and then still get the outer layer to brown...perhaps flip it at a certain point and open the bag??? I really have no idea. Thanks in advance.