It's no longer suggested as a safe way to roast a turkey. See inside

Sandy - You follow the same roasting instructions as you do for the oven browning bags. However, because most paper bags are now made from recycled paper, about 3 years ago, it was mentioned in a lot of places, our local paper and on various TV shows, that is no longer considered a safe method.

Here is the browning bag method that our local food editor swears by. I hope this will help you. If you really want to chance the other, you follow these instructions, butter the inside of the bag, then fold over the top and staple it. Here's part of the file that I post annualy on Compuserve COOKS forum.

"For cooking, our cooking editor, Ann Criswell suggests her favorite method:
Oven-bag roasting: With an oven roasting bag, the oven and pan stay clean,
and the cooking time is cut by about one-third, a real consideration when
you're preparing a big stuffed turkey. The meat also stays very moist.
You also can use an oven-roasting bag to prepare turkey in the microwave
oven.
Preheat the conventional oven to 350-deg. F. Place the oven-roasting bag
in a sturdy roasting pan large enough to contain the bag as it puffs up
during cooking.
(Home economists from Swift say disposable foil turkey roasters produce
less than desirable results because the sides are so high they allow the
turkey to steam while it overcooks on the top, and they are often unwieldy.)
Place the stuffed turkey in the bag. Close bag with a strips of plastic
cut off the end, leaving a quarter size opening. Insert the meat thermometer
through bag and through the breast of the turkey, into the center of the
stuffing. So not let it touch any bone.
Place the bird in a preheated oven and cook according tot he suggested
timetable. Start checking for doneness before the end of the suggested time.
To determine tenderness, stick a fork into the thick portions of meat through
the bag.
When the turkey tests done, remove the pan from the oven and let the
turkey cool slightly before handling.
Open the bag, carefully, as steam may escape, and remove the juices to
make gravy. Let the turkey sit about 30 minutes before carving.

Thermometers test best:
If the bird is stuffed, insert a meat thermometer through the carcass to
the center of the stuffing.
If unstuffed, insert the thermometer through the large, meaty muscle in
the inside of the thigh, without touching the bone. When the turkey is done, the
reading should be 180 to 185 deg. F.
To judge doneness without a thermometer, the thickest part of the
drumstick should feel soft when pressed with the thumb and forefinger, and
the drumstick or the thigh should move easily. The juices should be clear.

Cooking Times: A stuffed 8- to 12-pound turkey takes about 2-1/2 to 3 hours
to cook in an oven-roasting bag; a 15 pound turkey, stuffed, about 3 to 3-1/2
ours.
Cooking time in hours:
Turkey wt. in pounds unstuffed stuffed
8-12 2-3/4 to 3 3 to 3-1/2
12-14 3 to 3-3/4 3-1/2 to 4
14-18 3-3/4 to 4-1/4 4 to 4-1/2
18-20 4-1/4 to 4-1/2 4-1/4 to 4-3/4
20-24 4-1/2 to 5 4-3/4 to 5-1/4