Turkey in a Bag, and Braising

BACKGROUND:I have purchased turkey cooking bags for the first time this year, but am not using them in the traditional manner. I am brining my turkey inside the bads, per the recipe. This of course is an on going attempt to create flavorful, and juicey white meat.

MORE BACKGROUND: We have been braising idiots in the past year, enjoying the amazing rsults of the braising process on meat flavor, texture, and resultant sauce. I have always thought turkey could benefit from this style of cooking, but due to the size, would have to be limited to cooking breasts.

OBSERVATIONS: I see using the bag as it is meant to be used, is similar to braising with the exception of cutting slits in the bag to let the steam out.

Included recipes call for adding a tablespoon of flour, and some vegetables. This presumably makes a flavored gravey such as you might get by braising.


QUESTIONS: How many of you have used the bags, and have you done much braising?

Do you get crispy skin? (A key element to braising is carmelizing the skin...I'm picturing a blow torch..)

Does it render the breast meat moist and flavorful?

What would happen if I didn't cut the slits? Would it blow up, or would the skin just get slimey?

PROPOSAL: I received a free frozen turkey from Tops that, sometime other than Thanksgiving, I plan to attempt to braise in this fashion:
Brush turkey with oil, and brown, using broiler or blow torch.

In a pot, create a braising liquid with garlic, onion, celery, fresh herbs for aromatics, with turkey stock, and maybe some pinot noir, or marsalla for the liquid....maybe start it all with a little bacon...

Slide a stuffed bird into the bag, pour the braising liquid and aromatics into the bag, seal, and slit maybe once.

ANY COMMENTS OR SUGGESTIONS?