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If you prefer not to brine your turkey, we recommend a kosher bird. The dressing can be made with cornbread, challah, or Italian bread, but note that they are not used in equal amounts.
If you don't own a broiler pan top, or if yours does not span the roasting pan, try a sturdy wire rack that rests comfortably on top of a 12- by 16-inch disposable roasting pan. Cover the rack with a large sheet of heavy-duty foil, fold excess foil under, spray it with nonstick cooking spray, and, with a paring knife, cut slits in the foil for fat drainage.
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