Roasted Turkey with Shiitake-Leek Pan Sauce and Candied Yams

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1 (12 to 15 pound) turkey, lightly brined over night (water should taste like weak sea water), optional but highly recommended especially if it is frozen

Canola oil, to coat

Black pepper

10 cloves garlic, sliced

3 cups sliced shiitakes

4 leeks, white part only, cut into 1/4 inch dice

2 cups white wine

4 cups chicken stock

Candied Yams, recipe follows

CANDIED YAMS:

8 large yams or sweet potatoes, peeled, cut into 1-inch pieces

1/2 cup dark brown sugar

2 oranges, zested and juiced

2 tablespoons ginger, minced

1/2 teaspoon five spice powder

4 tablespoons butter, cut into small pieces

Salt and black pepper