What some effective techniques to ensure that wild turkey legs, wings, thighs stay moist when cooking them off for soup?
I would recommend using a pressure cooker. This will preserve the moisture of the bird while cooking it thoroughly with the added benefit of taking significantly less time. (45 min - 1 hour depending on the size of the bird).
I'd recommend brining or salting the meat and roasting it, then chopping it and adding it near the end of cooking for the soup. Wild turkey is difficult to say the least!
The reason for my suggestion is that I make a shortcut version of chicken and dumplings that uses a rotisserie chicken from the grocery store, with the shredded meat stirred in at the very end. Works nicely there, so adapting that to your turkey soup would just require you to roast your own turkey meat instead of cheating like I do.