In a 6-quart kettle, combine the turkey, water, bouillon, bay leaf, and salt. Cover and simmer until meat is very tender and begins to fall away from the bone, about 2 1/2 hours. Lift out meat and set aside to cool. Add wine to cooking liquid and boil, uncovered, until reduced to 3 cups.
Remove meat from the bones, discarding skin, tendons, and bones. Tear meat into fine shreds and combine with the thyme, sage, garlic, onion, parsley, pimento (drained), and black pepper. Pack meat mixture into a 5x9-inch loaf pan, then pour in the cooking liquid. Cover and chill until set, at least 6 hours.
Run a knife around the pan sides to loosen. Dip pan into hot water for 5 seconds, then invert onto a serving plate and slice.