If you'd like to add an extra panache to the bird, rub the top first with a little butter, then sprinkle with some likely seasonings. Rosemary and a bit of sage is what I use. Put more than you think, it's hard to overdo it.
And in the cavity, yes, an orange, a couple apples and an onion, all roughly quartered or cubed.
The bag makes it all self-basting, and that is best. When the bird comes out of the oven--IMPORTANT--it needs to rest for half an hour, at least, or as soon as it is cut, all the moisture carefully trapped inside will pipe off as steam. Common mistake. (Cakes/pies, pizzas and roasted meat all need to rest before cutting.)
I've never had the ambition to do the last-hour flip like that, but I bet it's great.
Mmmm, that sounds good too. I do the family Thanksgiving thing every year, but I do roast a small turkey for myself. I am going to try those herbs and seasonings.
However I am going on a cruise over Thanksgiving this year. I may not know what to do with all the extra spare time on Thanksgiving (they make the whole turkey dinner.) I'm sure I'll find something to occupy my time. :)