I always feel guilty about leaving turkey legs, but they're just so dang tough. I was thinking about saving all of them up, deboning, brining, mixing 50/50 with pork, and making some sausage. Thoughts? Does anyone do this? I'm wondering what to season it with.

I don't think you need to brine them-that's only to keep them moist if roasting/smoking them. If you want to make sausage, just debone/grind/mix with pork and go, using a standard venison sausage seasoning kit or recipe. Another option would be to season them with poultry seasoning, toss them in a crockpot with some chicken bouillon & water or chicken stock and cook them on low for 4-6 hours. Could do the same thing in the oven, just put them in one of the turkey bags with the chicken stock and go low/slow.

I make soup, turkey and dumplings and turkey pot pie with the legs and thighs. Slow simmer for a few hours, debone, dice and use in the above recipes. Or you can pressure cook it for faster results, then use in the recipes.

I make turkey sausage gumbo or chili out of mine. Both come out fine.

Usually use turkey legs in Gumbo or Pot Pie. Pressure cooker gets the meat tender and off the bone quick.

We get a smoked turkey from work. Makes the best gumbo around.