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.
I remember Thanksgiving 1967 Chu Lai RVN.
Went into the mess hall, they had a beautiful table
with a white table cloth, china plates, a roast turkey
with all the trimmings and a place setting with a turkey
leg on it...You could have your picture taken holding
the turkey leg to be sent home to your hometown newspaper.
Then it was on to turkey loaf and assorted trimmings on
a stainless tray.
Ah, the memories...
Tet68