Turducken Questions, PLEASE HELP?

I am making a Turducken for Christmas dinner. I have a few questions about cooking it. I am fine with recipes, assembly, boning, etc. I just need some advice on cooking. Please someone who has experience making one of these beasts help me out:

I am not brining (not a fan of brines, I've done it before), so not sure what method to use to make sure it doesn't dry out, the biggest hurdle with these things. I will cook to 155-160, as the internal temp will rise above 165 as it sits out after cooking. I am pondering the following methods:

1. Cook like regular turkey at 350 in a Renolds oven bag until done (5 hours?)

2. Start it at 250 for 5 hours in the Renolds bag, then finish it at 400 out of bag with bacon layered on top

3. No oven bag, just bacon layered on top and cook at 350

4. Nothing over it (Bag or Bacon), rub vegetable oil on the skin, and cook at 225 the whole way through, about 7-8 hours.

Or does anyone else a way they have done before that works well?