I cooked brown bag turkeys for years when at school. The pluses: Turkey self bastes and browns beautifully. There is no need to constantly open oven and check or hand baste.
The minuses: You have to gin up the turkey gravy yourself as you don't get much gravy out of the self basting process.
Turkey bags meant expressly for this process are available so you don't have to spend a lot of time greasing up the paper bags.
I knew a guy who thought if you reduced the temperature to about 150 degF and left the turkey in a lot longer he could get a night's rest and wake up to a ready turkey. This resulted in a turkey so dry you had to add water to reconstitute it into turkey soup. But at least he had a wishbone ready to break.
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sj