I was in Oakland Chinatown yesterday and saw a sign in a "hook" place that said "Barbecue your turkey, $28."
This is a Chinese place that has ducks and chickens and other items on hooks in the window. Yummy!
I posted on the SF board in a thread on Chinese BBQ turkey, and one respected poster said that he had had such a bird and it was not good, too dry -- which makes sense: the BBQ ducks are very fatty, and when hung in the oven they remain moist -- but a turkey would dry out.
Anyway I bought half a soy-sauce chicken and the two of us devoured it for lunch. It was extremely juicy and moist. One of my favorite dishes.
I used to make it at home: boil up some soy sauce, rice wine, sugar, star anise, ginger -- then immerse the whole chicken, bring back to a boil, turn off the heat and let it cool in the liquid. I would keep the liquid in the freezer and re-use it.
Here's a recipe:
NOW: had anyone tried this with a whole turkey? You'd need a big pot -- like a lobster-boiling pot. Recipes on Google seem to be for brining a turkey with a weak soy-sauce solution, or using turkey parts.