Heat oven to 325°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.
In a small bowl, stir together remaining ingredients. Set mixture aside.
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°F when inserted in thickest part of thigh. Brush with maple glaze; cook 15 minutes more, to 180°F.
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.