Remove the giblets from bird and Place in a saucepan. Add the salt and pepper, sage, celery and onion. Cover with water. Bring to boil.

Simmer covered for 2 or 3 hours while the turkey cooks. When the meat starts to fall away from the neck bones, strain the liquid into a blender.

Chop the liver and gizzard and add to blender. Pick the meat from neck bones and add to blender.

Puree off and on until liquefied. Add flour seasoned with salt and pepper. Blend off and on a few times until flour is incorporated.

After the turkey has been removed from roaster. Pour the fat off, leaving the brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.

Whisk as much "stuck stuff" up that you can.

Pour the contents of the blender in the roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want. Don't add too much water at once.

Place the roaster in a 450-500 degree oven for 15 minutes. Watch closely and add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.

The gravy should be fairly thick. Pour into a gravy boat and serve hot. The gravy should be the last thing put on the table so that it is very hot.