Preparation

• In a large resealable plastic bag, combine the water, sugar, allspice, cloves, peppercorns, star anise, and 1/2 cup of the salt. Seal tightly and shake to dissolve the salt and sugar. Add the turkey pieces, seal tightly, and place in a large bowl. Refrigerate for at least 6 hours or up to overnight.
• Remove the turkey from the brine, rinse well, and pat dry with paper towels. Discard the brine. In a small bowl, combine the parsley, sage, garlic, lemon zest, pepper flakes, 1/2 cup oil, and 2 tsp. salt. Carefully run your hand between the turkey skin and meat to loosen the skin, then rub the parsley mixture over the meat and under the skin. Cover and refrigerate for 3 hours.
• Position a rack in the center of the oven, and heat the oven to 400°F.
• Rub each piece of turkey with oil to lightly coat. Heat a large heavy skillet over medium-high heat. Lightly coat the bottom with more oil. Working in batches, sear the turkey parts until golden-brown on all sides, about 3 minutes per side. Transfer the browned pieces to a large rimmed baking sheet, and arrange in a single layer.
• Roast until a meat thermometer inserted into the thickest part of each piece registers 170°F, about 45 minutes. Start checking the turkey after 40 minutes, and transfer each piece from the pan to a platter as it’s cooked through. Smaller parts, like the thighs, will be done earlier, and larger pieces, like the drumsticks, can take up to 1 hour. Garnish with parsley sprigs and lemon wedges.