prepping a turkey leg

The Chistmas menu is changing again and I'm just about persuaded to put on a turkey with the beef. The thing is, I've seen a smashing recipe for using the boned and de-tendoned legs to house the stuffing, as a rolled joint, sort of. Sounds really good. Only, I've boned a leg of chicken before, but Turkey has tendons to deal with.
Is there an easy way to pull them out, or is it a sharp knife thing?

i'll manage with the knife, but things are gonna get messy

I would appreciate your advice