Many years ago I cooked Turkey in a roaster bag. No brining necessary and they cook faster. Super moist - the only issue is the oily rendered fat forms a layer in the bottom of the bag. Now I’m wondering since the meat was so juicy if it would have been better to wrap up the Turkey with twine so pulling it out of the greasy bag would keep it intact and easier. Maybe someday I’ll try the roaster bag method again.
Hey it’s just food- not the Ten Commandments chiseled in stone.