1. First, brine turkey.  Combine soy sauce, sugar and 2/3 cup salt in a pot large enough to hold turkey. Remove giblets from both cavities and place turkey in pot.  Add enough water to cover.  Move liquid around to distribute the seasonings evenly.  Cover and refrigerate 8 to 24 hours. 
2. Remove turkey from brine and pat dry with paper towels.  Stir together remaining 2 tablespoons salt, black pepper and wasabi powder, and rub spice mixture all over turkey, inside and out.  Make sure neck hole is at least 2 inches in diameter, as oil will need to flow through freely. 
3. Set up turkey cooker outside, in an open area.  Put 3 gallons oil into pot and set it over medium-high heat.  When oil reaches 390°F, place turkey into basket and lower it very slowly into oil.  (Oil temperature will decrease at this point.)  Add more oil if necessary to cover turkey.  Turn heat to high and let oil temperature come back up to 365°F. Fry turkey 40 to 50 minutes, or until it floats. 
4. Carefully remove turkey from oil by lifting handle of basket.  Let oil drain for a minute or so, back into the pot.  Remove turkey and place on a cutting board.  Use meat thermometer to make sure thickest part of thigh registers 180°F; if not, return to fryer and fry 10 more minutes, then repeat removal process.  Let turkey sit for about 15 minutes before carving and serving with Crunchy Wasabi Slaw.
5. To prepare slaw, shell edamame and discard pods.  Combine edamame beans and remaining ingredients together in a large bowl and stir gently.  Refrigerate until ready to serve.

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