Only use bags that are designed for oven roasting. The foolproof way to check for doneness is to use a meat thermometer. It should register 180 degrees when inserted in the thickest part of the thigh, not touching the bone. Or, prick the thickest part of the inner thigh with a fork, and when the juices run clear, the turkey is done. Thawing on the counter is not safe.
Meats can reach temperatures at which bacteria thrive.
Even if bacteria will be killed in cooking, heat-tolerant toxins may be left behind and cause illness. Poultry can be thawed safely in the refrigerator. Allow 24 hours of defrosting time for every five pounds. For a faster way, thaw the turkey in a large sink of cold water and change the water every half hour. Only 30 minutes of defrosting time per pound will be needed.