I agree. If you’re talking about something that cooks up in, say, under ten or fifteen minutes at a high temperature, the preheating is vital. For a turkey that’s going to cook for hours at 350? Not going to make a damn bit of difference.
From what I remember from the instructions on the bag box, you’re supposed to put a little flour in the bag and poke some holes in it. That should prevent some of the over-inflation.
nm… already been said about a zillion times.
I guess the top element doesn’t come on during preheating in your ovens. It does in mine, and will quickly blacken the top of a turkey if I start it in a cold oven.
How was the turkey?