I did a search on the net but didn't find anything.  Does anyone have any info on this?

Thanks, and Merry Christmas to all!!

I always used a big brown paper bag, put the turkey in, fold the end, put in the roaster and cook, always came out, delicious, moist and golden.

The bags are made of nylon.

I think you just have to decide whether that is something you want to cook in.

When heated this is what nylon releases:

caprolactam,
volatile oligomers,
carbon monoxide,
nitrogen oxides,
nitriles,
ketones,
and I am sure a variety of other organic compounds,
but those are the ones I saw mentioned in a quick internet search.

I prefer not to heat or store hot foods in plastic, but sometimes convenience wins out over what I know is healthiest. I'm really not sure how the plastic in the oven bags compares to the aluminum in disposable pans. Both have their health risks, but neither are obvious "poisons" either.

Quoted from C_sharp

When heated this is what nylon releases:

caprolactam,
volatile oligomers,
carbon monoxide,
nitrogen oxides,
nitriles,
ketones,
and I am sure a variety of other organic compounds,
but those are the ones I saw mentioned in a quick internet search.

Thank you! I never thought about this before, but I definitely don't want those things released into my meal  

I have never used bags for cooking, but have heard they are easy to use, make the meat very moist and no mess at the end.  

I'd rather give up convenience for a healthy meal.

Definitely!  I've never used them, but my DH keeps wanting to use them, and my friends do.  Their turkey turned out so well in the bag that I wondered about them.

Quoted from C_sharp

The bags are made of nylon.

I think you just have to decide whether that is something you want to cook in.

When heated this is what nylon releases:

caprolactam,
volatile oligomers,
carbon monoxide,
nitrogen oxides,
nitriles,
ketones,
and I am sure a variety of other organic compounds,
but those are the ones I saw mentioned in a quick internet search.

Thanks!  Sounds pretty scary!  

Why use those bags when you can brine your meat in magnesium oil and salt water for a couple days and get the most amazingly healthy and moist turkey ever?! That's what I do. Plus with the extra magnesium I poop so healthy afterwards! lol

Quoted from christaalyssaA+

Why use those bags when you can brine your meat in magnesium oil and salt water for a couple days and get the most amazingly healthy and moist turkey ever?! That's what I do. Plus with the extra magnesium I poop so healthy afterwards! lol

Interesting why the magnesium ?

I use a mixture of water, seasalt, maplesyrup - lemon peel- herbs
and my turkey is amazing tender  

I would never ever use bags like that no matter if they are made from paper( always coated with bad stuff anyhow or plastic.

Glass pan, aluminum tent. I think next time I will do a ghee baste. Used olive oil before, but high temp.

Quoted from AKArtlover

Glass pan, aluminum tent. I think next time I will do a ghee baste.

This gets my vote.

Careful with glass pans.  The January Consumer Reports has an article about glass pans shattering.  11,882 ER room visits estimated by CPSC (consumer product safety commission)related to glass bakeware injuries 1998-2007. Newer US Pyrex and Anchor Hocking bakeware, made of soda lime glass, shattered at lower temperatures than European made pans which are made of a more expensive glass, borosilicate.  US Pyrex and Anchor Hocking bakeware used to be made of borosilicate but the report found it difficult to pin down the switch.  

Be especially careful of setting a hot dish on a wet countertop or damp dishtowel. But some shattered when placed on a cool ceramic stove top or a cool granite counter. In one case the pan shattered in the oven while the woman was basting it.

They also tested an old pyrex given by a staff member's mother and it did not shatter.  

They don't just break, they explode according to their testing and accident interviews.  

spooky

Quoted from Mrs. Rodgers

Careful with glass pans.  The January Consumer Reports has an article about glass pans shattering.  11,882 ER room visits estimated by CPSC (consumer product safety commission)related to glass bakeware injuries 1998-2007. Newer US Pyrex and Anchor Hocking bakeware, made of soda lime glass, shattered at lower temperatures than European made pans which are made of a more expensive glass, borosilicate.  US Pyrex and Anchor Hocking bakeware used to be made of borosilicate but the report found it difficult to pin down the switch.  

Be especially careful of setting a hot dish on a wet countertop or damp dishtowel. But some shattered when placed on a cool ceramic stove top or a cool granite counter. In one case the pan shattered in the oven while the woman was basting it.

They also tested an old pyrex given by a staff member's mother and it did not shatter.  

They don't just break, they explode according to their testing and accident interviews.  

Thanks for the warning. Grr...

So don't buy any new Pyrex, is the upshot.

In the 70s, I had a glass baking dish shatter in the oven, so even the old ones aren't safe.

Quoted from AKArtlover

Glass pan, aluminum tent. I think next time I will do a ghee baste. Used olive oil before, but high temp.

Aluminum tent?  Won't the vapors that drip off the aluminum deposit aluminum into the food?

I would think that a covered stainless steel roaster would be the safest, or a crockpot or ceramic even better?

I was always told when using pyrex, glass, ceramic, corningware, to use 325 degrees F. Never had a problem, in fact, I still have some from the 60's.  So I won't worry about the warning, but thanks.

I don't know about the aluminum tent. I didn't use one last time, but planned to use one today. Though, with the olive oil baste, the turkey was pretty moist. I may skip it and just use a ghee baste and rebaste often. I like to be cautious too.

I think I would be less concerned about tenting than baking the food onto it. Aluminum doesn't really rust so I think it would be pretty stable with just a little vapor.My main concern would be aluminum cookware that people used to use boiling soups and frying things in, etc.

You can find another brand of glass pan on Amazon that is not the pyrex brand and is the type of glass mentioned above.

I'm going to use the pan I already have, but it is not going from the fridge to the oven and I may put it in first and preheat the oven to avoid shock. Either way, I will be cautious.

I won't bake with a plastic.

Ok, wrestled a turkey with a melted ghee baste and the baster kept popping apart. grrrr.

Thinking the olive oil was so much easier, but weren't we talking about oils oxidizing and creating nasties before? Is there another high temp compliant oil that would be good?

Basically instead of injecting (don't know if the cold flesh was kind of clogging the baster by resolidifying the ghee), I ended up giving the old turkey a massage with melted ghee on my gloves. Noticed that the ghee was kind of clumping shortly after I moved on from an area (maybe why the baster was popping off). But the top keeps popping when I open the oven with hot ghee anyway. Maybe I got a dud.

No tent. I also set our humidifier in front of the oven. The whole house has been so dry anyhow, I thought it might at least help keep me from drying out.  

This is my first completely solo turkey ever! I didn't even gag when pulling all the stuff out and plucking a few spare feathers. I did wear gloves.

Well, maybe I need to start thinking of myself as a cook after all.

practice makes perfect

Alright. Best turkey ever. No joke. SUPER MOIST.  
I guess it was worth it. And many servings for me in the freezer for later.
Will probably replicate everything next time as I can (minus the crazy baster)-- somehow it turned out perfect. What a great blessing after the hassle!

Side of mashed rutabagas-- recipe courtesy this site. Gracias.
Steamed carrots and green beans. Hubby made some plain millet. Everything was a hit with my college age niece and nephew who are ravenous athletes. Yippee!!