In a large saucepan over medium heat, whisk together hoisin sauce, barbecue sauce, ginger and 1 tablespoon of the sesame oil. Mix in turkey, salt, pepper and 2 of the spring onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining spring onions. Brush the cut sides of the muffins lightly with the mixture. Place the muffin halves face up on a medium baking tray.
Grill muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.