Combine all of the turkey marinade ingredients in a medium bowl. Rub turkey in and out with marinade. Place turkey in a plastic bag or a large bowl with breast side down and marinate for at least 8 hours or overnight. Place in refrigerator.
Preheat oven to 350°F / 180°C. Remove turkey from refrigerator. Lift the turkey out of the marinade and place in a roasting pan, breast side up. Meanwhile, make the rice stuffing. Combine the rice, ginkgo nuts, chestnuts, green onion, and sausage together in a large bowl Add the 2 tablespoons chicken marinade and 1 tablespoon chicken powder and toss until well combined. Using a large spoon, stuff the cavity of the turkey with the rice stuffing. Tie the legs together with kitchen twine. Bake the turkey for 3 ½ – 4 ½ hours or until thermometer registers 165°F / 74°C when inserted into the cavity.
Combine the basting sauce ingredients in a small bowl. Baste the turkey occasionally during the last 30 minutes of cooking to create a golden shiny skin.
When turkey is done, remove from oven and let cool for 20 minutes. Slice and serve with dripping the rice stuffing on the side.