Pan-Seared Turkey

Ingredients

• 4 turkey cutlets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 lemon, juiced

Directions

1. Add the water, sugar, allspice, cloves, peppercorns, star anise, and 1/2 cup of the salt to a large resealable plastic bag. Close the bag well, then shake it until the sugar and salt have dissolved. Slide in the turkey pieces, seal the bag again, and set it inside a large bowl. Chill it for at least 6 hours or as long as overnight.
2. Take the turkey out of the brine, rinse it thoroughly, and dry it well with paper towels. Pour out the brine. In a small bowl, stir together 1/2 cup oil, 2 tsp. salt, the parsley, sage, garlic, lemon zest, and pepper flakes. Gently work your hand under the skin to separate it from the meat, then spread the herb mixture onto the meat beneath the skin. Cover the turkey and refrigerate it for 3 hours.
3. Set an oven rack in the middle position, then heat the oven to 400°F.
4. Brush or rub the turkey pieces with oil so each one has a light coating. Warm a large heavy skillet over medium-high heat, then add enough oil to thinly cover the base. Sear the turkey in batches, turning until every side is golden-brown, about 3 minutes per side. Move the browned pieces to a large rimmed baking sheet and spread them out in one layer.
5. Roast the turkey until a meat thermometer reads 170°F in the thickest section of each piece, about 45 minutes. Begin checking at 40 minutes, and as each piece is done, transfer it from the pan to a platter. Smaller pieces, like the thighs, will finish sooner, while larger pieces, like the drumsticks, may need up to 1 hour. Finish with parsley sprigs and lemon wedges.