I'm so glad you are doing the whole bird!  You're darned right I'm enthusiastic about this meal, after all you know how much I love to eat.  

Ok, I know nothing of the oven bag but may have to try this in the future from the sound of it.  For now, here is what I do to my bird sans oven bag:)

Wash and pat bird dry.  Cover in Olive oil, don't be shy.  Salt, pepper, and season the bird inside and out.  I use roasitng rub, french herb- McCormick brand.  

In a skillet add olive oil, a whole onion, garlic.  Cook until onions are glistening.  Add two bay leaves.

Add cuties or regular orange sections to the mixture and an apple and stuff the bird. 

In the roasting pan add cut up potatoes, onions, apples, carrots- salt and pepper. Cover with chicken or vegtable stock.  Sometimes we add sprigs of rosemary.

Place bird breastside down on the roasting rack (the v thing) and sear at 450 for 15 to 20 minutes or until brown.  The time may be less for a smaller bird so watch it.

After searing pull out, flip bird over and cook at recommended temperature for remainder of time.  Usually, it is approximately 15 minutes per pound. 

Voila!  Enjoy Dahling!