Heat canola oil in a large saucepan over medium heat.

Add the turkey neck, tail, gizzard, and heart to the pan.

Saute until browned on all sides, about 5 to 7 minutes.

Add the onion, carrot, celery, thyme, parsley, bay leaf, peppercorns, chicken broth, and water to the pan.

Bring to a boil over medium-high heat.

Reduce heat to low and simmer.

Skim any brown foam that rises to the top.

Simmer the stock until it reduces by half, about 1 hour.

Pour the stock through a fine-mesh sieve set over a bowl or 4-cup glass measure.

Set aside the neck, gizzard, and heart until cool enough to handle.

Discard the rest of the solids.

Let the stock cool completely.

Skim off any fat that rises to the top.

Cover and refrigerate until ready to use.

Skim the fat from the top of the stock again, if necessary, when making gravy.

If making giblet gravy, shred the meat from the neck and finely dice the gizzard and heart.

Cover and refrigerate until you are ready to use.