No bag vote here. No you are not an idiot, just a woman on a mission seeking info. No you don't need a rack if you use the bag method. Just put the bag in the roasting pan. I've never used the bag method. I've seen other roasts (beef) done in a bag, just haven't ever seen a turkey. If you like the skin to brown, I don't think you can't get that when using a bag. The bag will give you a moist turkey, just not a brown one. DH likes to see brown skin when I roast a chicken or turkey. If you don't do the big presentation of the whole turkey at the table all dressed like MS was in the kitchen, then I say go for it. Any event, hope you have a wonderful holiday!

Like Linda I always made gravy from a brined turkey. Also with a presalted turkey. If you haven't tried pre-salting you might want to try that instead of brining. I was a big fan of brining until I was introduced to presalting. Better and much easier than dealing with a big pail of water. Home Cookin Chapter: Recipes From Thibeault's Table Pre-Salting =========== Judy Rogers' Zuni Cafe method Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. ADVERTISEMENT 1 (12- to 16-pound) turkey Kosher salt 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). 2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted. 3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. 5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve. Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium. . Notes: This same method can be used for chicken, chicken pieces, pork roasts, ribs, chops, etc.. With the smaller cuts just pre-salt 4 or five hours in advance. Even this short period of pre-salting makes an amazing difference. Don't cover, just refrigerate and then remove from the fridge in time for the meat to come to room temperature before cooking.

I always cook a fresh turkey. Since I baste with the pan juices, it's easy to pull off any extra juices in the bottom so the turkey doesn't end up boiling in the juices. I always have "bits" in the bottom. Like my mom, once I take the turkey from the oven, I put the roasting pan on the burners and cook down the juices (deglaze, not a word she would have used!), till they are nice and brown and concentrated. I usually get more bits during the deglazing, too. I make my gravy in the roasting pan. This makes nice dark, tasty gravy. I sometimes add veggie broth for a nice taste, and if necessary, Kitchen Bouquet for color (and taste). I get a very good gravy.

Turkey necks are my standard for making homemade stock. I just simmer, no pre-roasting. Sadly, last year the major commercial poultry processor stopped offering retail packages of turkey necks. Apparently the pet food mfgs pay more so it all goes to them now. I was stumped until I realized an artisanal turkey producer probably offered them. It's two counties over, but we visit that area every few months anyway. So I stop in and pick up 5 or 6 bags of frozen necks to bring home. Lots of natural gelatin so the stock gels. Makes a killer demi-glace, too.