Remove the giblets from the bird. Place in a saucepan and add salt, pepper, sage, celery and onion.

Cover with water and bring to a boil.

Reduce the heat to simmer and simmer covered for 2 or 3 hours while 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 the blender. Pick the meat from the neck and add that to blender also.

Puree off and on until liquefied.

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

After the turkey has been removed from the roaster the fat. Be sure to leave 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 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 450-500 degree oven for 15 minutes. Add more water and whisk, if necessary, just before serving. It should be fairly thick. Be sure it is bubbling hot.

Pour the gravy into gravy boat and serve hot.