Yes, legs are tough. It’s the biggest difference between wild and domestic birds. Legs and thighs are also really tasty, and they are the reason we have Dutch ovens and slow-cookers. Legs and thighs braised until the meat falls off the bone, then shredded and re-submerged in liquid to cook a little more and absorb juices, form the basis for dishes limited only by your ambition. You can make turkey barbecue, turkey carnitas, turkey soup, all kinds of things. Similarly, I made the ragout of Canada goose legs pictured above this winter, and it was one of the very best game dishes I’ve ever cooked or eaten.