Turkey Gravy

2 turkey wings, split into three pieces
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
3 carrots, scrubbed and cut up
6 cups water
1/2 cup flour
1 1/4 teaspoons salt
1/8 teaspoon pepper

Heat oven to 350.
Place turkey wings, celery, onion and carrot in roasting pan.
Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
Place ingredients from roasting pan in 8 qrt stockpot.
Add the water.
Simmer, partially covered 2 hours, skimming fat from time to time.
Strain.
Add more water if needed to make 4 cups broth.
(Can be made a day ahead and refrigerated.) To make gravy, add broth from freshly cooked whole turkey to above recipe, reserving 1/2 cup.
Cook over low heat, scraping up browned bits.
Stir flour and reserved 1/2 cup broth in small bowl.
Whisk into pan along with salt and pepper.
Cook over low heat, whisking, until thickened.
Strain into gravy boat.