Yes, admittedly, turkey legs are tough, but they're also tasty and just require a bit of care and the right cooking technique. Removing them is fairly straight-forward. Just pull the plucked or skinned leg away from the body. You should hear the ball socket pop from the hip joint, but even if you don't, simply cut down between the thigh and the body, working around the ball socket until the thigh and leg come free. From here, you can either leave the quarter whole or separate the thigh from the legs. I typically leave mine whole, though they do fit in a Dutch oven better when separated.