Cut turkey legs from the thighs.
Brown turkey in margarine in a large skillet; remove turkey from pan.
Add the garlic, onion, celery, and carrots to skillet and saute until onions are soft.
Stir in the water, salt, and pepper.
Place turkey back in skillet.
Bring to the boil, reduce heat, and cover.
Simmer for 3 hours or until turkey is very tender.
Remove turkey from pan; strain the juice.
Cool turkey and remove meat from bones; discard turkey skin and bones and vegetables.
Refrigerate the juice. (This much can be done the day before.) Skim and discard any fat from the turkeyjuice.
Spoon into skillet.
Heat until just melted.
Blend in flour.
Add turkey pieces to skillet.
Cook and stir until mixture is hot and thick.
Spoon into heated serving dish.