Here’s the trade-off: a bag makes the meat insanely tender, but the skin might not get that deep-fried crunch. So what? You can fix that in 5 minutes. Once the turkey hits 165°F, open the bag (careful with hot steam!), and pop it under a broiler for 2–3 minutes. Suddenly, you’ve got golden, crackling skin that’s worthy of a food magazine.
Think of it as the turkey’s final glow-up. Without the bag, you’d be basting and praying for hours; with it, you’re the cool chef who pulled off a masterpiece while binge-watching your favorite show. Win-win.
