Separating a turkey's legs and thighs

Take your leg section and cut parallel to the protruding bone section about about two inches from the bone side of the section.

When your blade cuts into the leg section, it will meet resistance.

This is either a section of bone or a joint.

Apply downward pressure on point of resistance, if it doesn't yield then you are hitting bone and will need to readjust your cut.

To readjust your cut, bring your knife up and then push down in a slight scooping motion to find the joint.

The joint will cut easily and cleanly when you apply enough downward pressure.