Back in college before I had a grill big enough and got into injectors I made a buffalo turkey in the oven. Simply made the turkey in te usual style, stuffing included, but instead of adding watter to create a grave I added my wing sauce. As the turkey cooked and thinned the mixture I'd siphon off the watered down juices and add more wing sauce via basting. It came out a beautiful orange and tasted great.
This thread reminded me of that crazy idea and great results. I need to revisit the buffalo turkey soon!