Add the turkey, water, brouillan, onions, celery, carrots, garlic, bay leaves and seasonings to a stock pot. Bring to a boil, then simmer for 30 minutes. Add wild rice and let simmer for a good hour or two (or longer if you have the time. The longer the better). Pull out the turkey legs, and when cooled a bit, debone and cut the meat into soup sized chunks. Add to the soup with the half and half, or whipping cream. Allow to simmer very gently another 30 minutes...DO NOT BOIL, or the cream will seperate, and you'll be left with flaky soup. Serve with corn bread. Soup should be robust and slightly sweet.