My favorite way to cook a turkey is in an oven bag also. I stuff a quartered apple and a quartered orange into the cavity, along with a quartered onion. Put the turkey in the bag along with a couple tablespoons of flour (per directions.) Bake according to directions (for the last hour I flip the bird and bag upside down so that the breast of the turkey is baking in the juices.) The turkeys I bake are always moist.
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.
okay.....the recipe that comes with the bags usually calls for one to make a few cuts on the top of the bag.....how do you flip the whole turkey upside down without spilling everything.........or , do you just reach in the bag and flip just the bird?...no pun intended......*sigh*