Bobert, are you sure you've got that right? My rule of thumb has always been that the breast will dry out before the legs/thighs are done, therefore it's the breast that needs to be protected for part of the cooking time.

Cooking things in paper is a time-honored traditional technique, called en papillote in French. Usually, parchment (wax) paper is used to enclose a fillet of fish along with some herbs and butter. The packet puffs up in the oven and delivers the most scrumptiously done fillet.

I have cooked a turkey in a paper bag, and was pleased with the result. The downside is that you don't get crispy skin, which is why I haven't done it again...