I was afraid someone would ask for the recipe, I just kind of ........do it.
Basically, I put the tough parts into a huge soup pan, sometimes I use my canning pot and let the meat and bones simmer. The meat just falls off the bone almost when its done cooking. I clean up the meat and stock and then either slice it or shred it and put it back into the soup pan. I add all my spices and vegetables (carrots, celery, onions) and let it cook some more. Then try the flavor. Sometimes I'll add some chicken bouillon (spelling?) if I want a more chicken flavor. Let it cool and skim off any fat that floats to the top and then reheat and serve. I don't get near fat when using wild turkey.
Basically, if you've never made homemade from scratch chicken soup, look up a recipe and just use the wild turkey instead of the chicken. I hate wasting all that meat, so this is what I do. Most of the time, I have to shred the leg meat and then its fine or slice into tiny slices. The wing seems to be more tender and sometimes the back meat.