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**Method**

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1. Preheat the oven to 375°F (190°C).
2. Gently lift the skin from the thighs, turning it over the end of the drumstick like a sock to expose the meat.
3. Mix together the first 5 ingredients and brush the meat with the mixture. Fold the skin back over the thighs and let it rest for 10 minutes. Brush it again and let it rest for an additional 5 minutes, ensuring the skin is folded over the meat.
4. Lift the skin again and spread cream cheese or mascarpone on the meat. Fold the skin back over to cover the thigh completely.
5. Using the remaining brushing mixture, mix the butter and flour, then spread it over the skin of the thighs.
6. Pour the wine into a covered saucepan and place the poultry thighs inside. Regularly baste with the meat juices mixed with wine to create the base for the sauce.
7. After cooking, remove the thighs and keep them warm.
8. Using a wooden spatula, scrape the cooking juices and wine residue from the saucepan to create the sauce that will be served with the thighs.

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**Chef's Secret**

Turkey is poultry, and its meat can become dry if not cooked with this in mind. This recipe is perfect for ensuring flavorful and juicy poultry for your traditional Thanksgiving meal. For smaller families, guinea fowl can also be an excellent choice, as it requires the same level of attention without the need to manage as much leftover meat! Note that to prevent the skin from coming off during cooking, you can secure it with toothpicks.

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