1 (12 to 14-pound) JENNIE-O® All-Natural All Natural*Young Turkey *Minimally processed. No artificial ingredients, thawed, giblets and neck removed

Marinade:
¼ cup ground bean sauce
3 tablespoons hoisin sauce
3 tablespoons Shaoxing wine
4 cloves garlic, minced
1 tablespoon finely minced shallot
1 tablespoon salt
2 teaspoons minced fresh ginger
1 teaspoon five spice powder
3 pieces dried tangerine peel
3 pounds small Yukon Gold potatoes, halved
1 leek, white and light green parts chopped
Glaze:
⅓ cup hot water
3 tablespoons honey
2 teaspoons red rice vinegar

Place a roasting rack in roasting pan. Pat turkey dry with paper towels.
In bowl, combine Marinade ingredients. Rub turkey generously all over with all the Marinade. Place turkey on rack in roasting pan. Cover with plastic wrap. Refrigerate for 6 to 8 hours. Remove turkey from refrigerator 1 hour before roasting.

In small bowl, combine Glaze ingredients.

Heat oven to 425°F with oven rack in lower third of oven. Place tangerine rind in cavity. Tie ends of legs together with kitchen twine. Scatter potatoes and leeks around rack in bottom of roasting pan.

Roast 30 minutes. Brush turkey lightly with Glaze. Roast 30 minutes. Brush turkey with glaze again. Reduce oven temperature to 325°F. Continue roasting 1½ to 2 hours, brushing with Glaze every 15 minutes, or until deep golden brown and or until meat thermometer inserted into the thickest part of the breast registers 165°F and 180°F in the thigh. Transfer to cutting board. Loosely cover with foil. Rest 30 minutes before carving. Using slotted spoon, remove vegetables from roasting pan. Pour pan drippings through fine mesh strainer into bowl, discard solids. Reserve strained drippings for homemade gravy.