Bring a 3/4-full pot of water to a rolling boil. If you have a big enough pot, drop in the full legs (thigh and drumstick). If your pot is too small, separate the thighs from the drumsticks and then submerge all four pieces. Boil the legs for about 90 minutes uncovered, remove legs, let cool, then pick the meat off the bones and discard tendons. Now you have a pile of moist meat to use for stews, soups, sandwiches, salads, etc. Some would call this “parboiling,” but to parboil you need to boil the meat so it’s not fully cooked, and then finish cooking it when you apply it to your final recipe. However, by definition, I’ve found it unnecessary and challenging to parboil wild turkey meat; until it’s fully cooked, it’s difficult to pull off the bones. Fully cooked leg meat does the trick.