Yeah, I since read that pressure canning wasn't too good for the flavor and boil canning is highly recommended. I was going to pressure just to be sure, but have changed my mind.
The seal I have now, should be good to enough to prevent mold. I was actually surprised at how difficult it was to get a good seal.
When I filled the turkey bag with water, it just floated in the juice and didn't seal the sides. So, I used 3, 2-gallon ziplocs, but they did a similar thing, but a little better.
Finally, I put a big plastic cup in the middle of the turkey bag and laid the three ziplocs around it which forced them to the outside. This looks like it should work the best. Four weeks to go.