I've killed a whole bunch of turkeys in my years and have never considered whatsoever grinding the meat. That's such a wasted step in my opinion but to each his own.
My go to on breast meat is either sliced into fingers or pounded into smaller pieces that I leave in a jar of pickle juice for 3-4 hours, batter, double dip in egg wash, and fry. You can either serve this with some dipping sauce or throw it on bun and make a chic-filet type sandwich which is always a huge hit.
For thighs and legs, I prefer browning in a crock pot with seasoning (your choice but I always go with something resembling Spanish or Mexican seasoning), pull the meat out, deglaze the pot with some white wine and stir, add onions some green peppers (preferably not bell peppers), garlic and saute until clear, put the bird pieces back in and pour two cups of white wine, slowly simmer for 5-6 hours until the meat can be shredded. Separate all the meat and add with the stock to a pan to brown a little bit on the edges but don't dry it out. You can put this on rice or in tacos.
