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Stephanie is the Head Recipe Tester of Food52.
I've never tried this so I'm not familiar with the method. If you still have time, brining is a nice way to keep the meat moist and still get crispy skin on your turkey. A dry brine is very easy, and very effective. The Judy Bird is a great recipe -- http://food52.com/recipes....
Kristen is the Creative Director of Food52
My grandmother always roasts turkey tightly wrapped in foil, then opens up the foil for the last hour to crisp up the skin -- I imagine the same thing would happen if you cut open the bag toward the end of cooking, but I haven't used one recently myself. Hopefully others with more direct experience can comment too!
My Mother swears by using the bag - it does shorten cooking time, but works great. Our local fresh turkey stays super moist. And yes the skin gets nice and crispy. We do a dry brine and then rub the bird all over with butter.
Thank you all! I think I'll try it this year!