1. Cut turkey meat from carcass into bite-sized pieces; cover and refrigerate. With kitchen shears, cut carcass into several pieces.
2. In 8-quart Dutch oven or saucepot over medium heat, into hot salad oil, stir flour; cook, stirring constantly, until flour is dark brown but not burned. Add celery, onions, and green pepper; cook until vegetables are tender, stirring frequently. Add carcass, water, salt, thyme, and hot-pepper sauce; over high heat, heat to boiling. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally.
3. Remove carcass from broth; discard. To broth mixture remaining in Dutch oven, add tomatoes with their liquid, rice, and frozen okra; stir to break up tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice and okra are tender, stirring occasionally. Add cut-up turkey meat; heat through.