Place all the ingredients in a pot and season with salt and pepper. Let simmer over medium-low heat for 1 hour and 15 minutes or until the meat comes off the bone easily when pulled with a fork. Add water as needed to keep the legs submerged.
Remove the legs from the pot and take the meat off the bone. You should have about 3 cups (500 g) of cooked turkey meat. Discard the skin and bones. Pass the stock through a fine sieve. You can use the stock and the meat for the turkey pot pies (see recipe) or your favourite recipes.