If you want to eat it like you would a chicken (in pieces; not as a stock for soup or such) definitely part it out; breast meat cooks different than stringy legs. I've had moist; done breast meat at the expense of extreme diligence during the cooking process. (long time / low heat in a covered crock pot) even at that; it is the exception. Very fine line betwen done and over done. Once its done don't delay getting it to the table!  But once you hit the jackpot it is a dish to be relished.

Use it as a stock for soup / chili and a lot of the dryness factor is minimized. can still be dry depending on how you chunk it, but less noticeable in a moist medium. Flavor still comes thru.

My wife just made a batch of wild turkey (the fowl; not the beverage) soup Saturday; turned out quite good.