Slow roasted overnight, deep-fried, BBQ'd, Kalua'd, brined etc. These are a few of the many methods I've used on the Thanksgiving bird in the past 30+ years. This year I'm returning to a past winner, guaranteed-to-be-good, and one of my all-time favorites (drum-roll please), roasted turkey in a buttered BROWN PAPER BAG! I especially like the quantity of drippings it produces although it will most certainly be fatty because of the butter, but a gravy separator remedies that. Some of you must be familiar with this method and just for fun I would like to know your thoughts, results, and creative suggestions.Thanks. I ♥ Thanksgiving.