This Yankee wants to make some cornbread oyster dressing for Thanksgiving. Definitely has to be cooked OUTSIDE the bird. Very lazy, can I use cornbread from the store? Have some challah in the freezer I can defrost and dry out, can I add that? Do you cook the oysters in advance? Can I add some mushrooms to it? Also, thinking about brining the bird and roasting indoors this year (husband usually smokes it on BBQ). Can I use a large cooler to store bird in with lots of ice? Planning for dinner service at 6 p.m., put bird in oven around 2:30 or 3:00, should I brine the night before? Should I worry about bird in cooler (bacteria development!)? How much more ice will I need? What is the optimal brining solution recipe for a 12 lb. turkey? Thanks in advance.