To make the stock....
Preheat oven to 220 C
Season drumsticks with salt and pepper and place skin side down in a non stick-baking tray
Roast for 45 minutes turning occasionally
Transfer to a large stockpot and vegetables, water and peppercorns
Place baking tray on hot plate over a medium low heat and add 2 cups of water. Stir all around the pan to collect all the flavoursome brown bits
Pour into a large stock pot
Bring to boil, reduce heat and simmer uncovered for 3 hours
Strain and allow to cool.
Skim off fat and store in an airtight container in the fridge ready to use to make gravy.
FYI : make stock one or two days in advance and refrigerate ready to make gravy on the day
To make the gravy.....
While the turkey is resting in foil, place roasting pan on stove top over a medium heat. Add two tablespoons plain flour to turkey juices and whisk to combine. Cook for 2 minutes. Continue to whisk and add stock a little at a time until smooth and it reaches a gravy consistency. Season with salt and pepper