I hunt pheasants, ducks, and geese, but never turkey.  This morning I was given a freshly killed turkey (Merriam).  I know they are tougher and drier than a store bought butterball - beyond that I'm not sure what to do with it.  Advice?  Skin? Pluck?  Soup? Smoke?  Currently it's in my refrigerator (guts in) cooling down.  To warm outside to hang it like you would a pheasant.

Eastern is good with Legs and Thighs smoked slowly marinated in your choice. wrapped in bacon.

The breast is GREAT battered and deep fried.It also can be smoked with rub of your choice with bacon wraps.

For both methods be careful of over cooking.

we just had our opening turkey season dinner on our lease and we cooked several birds havested Saturday.

I like to take the breast, dice it into bite sized cubes and use you favorite batter or bread crumb and deep fry.

IMHO, the legs are too tough to do anything with.

I usually just breast them out and inject the breast meat with cajun butter marinade. Then use the legs to make turkey soup.