Liverwort, this link to Hank Shaw's site discusses use of wild turkey legs. If you stew them long enough, the meat separates from the bones and tendons and is very good. I have made the Southwest Turkey Leg stew several times and recommend it. If you make it, I would just use one leg and thigh rather than the two he recommends, unless you are feeding quite a few people. One leg and thigh yields about a double handful of surprisingly tender meat. Also I would reduce some of the peppers, chile powder, etc unless your taste runs to really spicy food. Frozen corn can be substituted for the chicos which are pretty hard to come by.
The secret to eating turkey legs is long cooking with moist heat.
Hank Shaw's turkey stew recipe