One thawed turkey >20 lbs.
prepared stuffing
salt
pepper
garlic salt
butter
4 to 6 cups water
3/4 to 1 cup corm starch

At least 24 hours before cooking, soak turkey in brine using 3/4 cup coarse kosher salt and enough water to cover. If you don't have a large enough pot, use salt to generously cover inside & outside of turkey. Cover completely & tightly with saran wrap. Refrigerate over night. In the morning, wash turkey thoroughly with water. Drain and dry inside & out. Stuff with prepared stuffing - front & back. Close with pics or thread. Rub outside of turkey with butter, Sprinkle with salt, pepper and garlic salt.
Roast at 325degrees until brown. Baste periodically with juices. When brown, cover. Cook until it tests done. Remove from pan & let rest.

Add water to pan2 cups at a time. Taste for proper amount. Reseason with salt.Heat mixture slowly. When it is ready to boil add cormstarch mixture until it is of desired consistency.