Combine chopped rosemary, ground sumac, salt, garlic powder, and pepper in a medium-sized bowl, mix until well combined, then set aside.

Melt butter in a small sauce pot; once completely melted, add chicken stock, stir to combine, then let cool.

Preheat oven to 300 degrees Fahrenheit.

Place a drying or roasting rack in the bottom of a large roasting pan and add onion, lemons, and carrots.

Pour two cups of chicken stock over the vegetables, reserving remaining two cups for gravy.

Prepare your turkey; remove from packaging, discard plastic guard around legs, and thoroughly pat dry.

Place turkey on rack in roasting pan.

Tie turkey legs together with twine.

Tuck the wings behind the breast on the back side.

Once your turkey is trussed, season well with sumac roasted turkey seasoning, being sure to get inside the cavity and the sides.

Next, carefully cut cheesecloth into a square large enough to fully cover turkey.

Carefully dip the cheesecloth into the cooled melted butter and stock mixture.

Pull the cheesecloth slowly out of the stock mixture by pinching two corners and then drape over the turkey.

Carefully pour the remainder of the butter and stock mixture over the entire turkey, coating it well.

Place the turkey in the preheated oven and carefully remove cheesecloth after 3-3 1/2 hours so the turkey can finish browning uncovered.

Remove the turkey once your thermometer reads 165 degrees Fahrenheit, about 3 1/2-4 hours.

Remove from oven and lightly cover with foil, allowing it to rest for at least 20-30 minutes before carving.

Using a turkey baster, remove the turkey juices from the roasting pan, add to a small sauce pot, and bring to a simmer. Use a large spoon to carefully skim and remove fat that was rendered while roasting.

Whisk together cornstarch and remainder of chicken broth in a small bowl until well combined.

While still whisking, pour the mixture into the simmering pot of pan juices, bring to a boil, and season to taste. Add cornstarch to reach desired thickness, mixing 1 tablespoon of cornstarch with a liquid at a time before adding to gravy to avoid lumps.

Carve turkey by removing the breast, legs, and wings; thinly slice the breast and serve on a platter with gravy.

Add avocado oil to a large 2-3-inch-high rondeau or deep sauté pan over medium heat.

Once preheated, add onion and sauté for 5-6 minutes, then add cabbage and sauté for another 10-15 minutes.

Add Dijon mustard and apple cider vinegar and let cook for an additional 2 minutes.

Season with salt, pepper, and garlic powder, stirring well to combine.

Once cabbage has fully softened, or after about 18-20 minutes, turn off heat and add butter, allowing it to melt into the cabbage.

Spoon sautéed cabbage onto a large serving platter and top with toasted pumpkin seeds and green onions.