1. Heat oven to 325 degrees F. Remove neck and giblets from turkey and discard; rinse turkey inside and out with cold water and pat dry. In a bowl, toss together tangerine slices, onion, bay leaf, thyme, salt, and pepper.
2. In a small bowl, stir together remaining ingredients. Set mixture aside.
3. Place turkey breast-side up in roasting pan. Fill cavity with tangerine mixture; tie legs together with cotton string (if necessary). Roast 3 to 3-3/4 hours, or until an instant-read thermometer registers 175 degrees F when inserted in thickest part of thigh. Brush with maple glaze; cook 15 minutes more, to 180 degrees F.
4. Transfer turkey to cutting board or serving platter, and let rest 20 to 30 minutes. Using a spoon, remove tangerine mixture from cavity and discard. Strain juices from pan, discard fat, and add juices to reheated gravy.