Preheat the oven to 350 degrees F.

Line a turkey roaster with aluminum foil to set up the smoker.

Soak applewood chips in water, then drain and add to the bottom of the pan.

Place the pan over high heat on the stovetop to begin smoking the chips.

In a small bowl, mix garlic powder, onion powder, sugar, herbs de Provence, and dried sage for the spice mix.

Combine toasted fennel seeds, toasted coriander seeds, black pepper, and smoked salt in a mortar and pestle, then mash into a coarse sand texture.

Add the mortar and pestle mixture to the spice bowl and combine.

Wash the turkey inside and out under cold running water.

Pat the turkey dry with paper towels.

Season the inside cavity of the turkey well with the spice mix.

Stuff the bird with sliced fennel, lemon halves, split garlic head, crumbled bay leaf, fresh sage, rosemary sprigs, and thyme.

Pin the wings back behind the base of the breast.

Truss the bird using kitchen twine.

Coat the turkey in olive oil and season the outside with the remaining spice mix.

Once the chips start smoking, arrange the turkey on a rack over the chips.

Cover the whole pan with foil to encapsulate the entire bird and reduce heat to medium.

Smoke for 10 to 15 minutes.

Remove the foil and lift the rack with the turkey out of the pan.

Discard the foil with the used smoking chips after submerging them in water.

Place the rack back into the roaster pan and roast in the preheated oven for 2 1/2 to 3 hours until the thigh registers 170 degrees F.

Cover legs or breast with foil if they brown too quickly.

Remove the turkey from the oven and let it rest before transferring to a platter.

Garnish with sage leaves.

For the gravy, cook diced bacon in a large pan over medium heat for 5 minutes until starting to crisp.

Add sliced onions, smashed garlic, torn sage leaves, and diced pumpkin.

Saute until onions caramelize, about 5 minutes.

Pour chicken stock into the pan to deglaze and simmer until pumpkin softens, about 10 to 12 minutes.

Strain the gravy through a fine-mesh strainer into a bowl, pressing solids to extract liquid and pulp.

Return the gravy to the pot, simmer, and reduce by half, about 15 minutes.

Season with salt and pepper to taste and add the remaining fresh sage leaves.

Stir in cold butter until combined, then pour the gravy into a serving bowl or pitcher.