Remove turkey from fridge about 1 to 2 hours before preparing it for roasting.
Meanwhile, get started on the stuffing and melt 2 tablespoons butter in a skillet set over medium heat.
Add the onions to the melted butter and cook until very tender, about 4 to 6 minutes. Stir frequently to prevent burning.
In a large mixing bowl combine the sautéed onions, cubed white bread, spices, butter, egg, pistachios, and cranberries. Pour the chicken broth over the mixture, and knead well with your fingers, or a large spoon, to get a compact mixture. Set aside.
To prepare the turkey, preheat the oven to 350°F, and remove all the giblets. Discard the giblets.
Soften the butter well. Using your hands, spread the butter all over the bird and under the skin. Then, generously sprinkle the turkey on all sides with salt and fresh ground black pepper.
Place the fresh rosemary, thyme, and halved garlic cloves inside the turkey cavity.
Place the prepared stuffing in the neck cavity and body cavity, and fasten turkey's legs with baking twine or with sprigs of rosemary. Transfer the turkey to the roasting pan.
Arrange the red onions, carrots, celery, apples, and garlic around the turkey in the pan. Cover the turkey with aluminum foil.
Place the pan on the lowest rack in the oven. Roast for about 3 to 3½ hours, or around 16 minutes per pound. Please use an Instant Read Meat Thermometer to check for doneness. Turkey is done when the meat thermometer reads 170˚F at the thigh, and 160˚F at the breast. Just under 1 hour before the end of roasting, remove the aluminum foil. Baste the turkey with the fat in the roasting pan. Return the turkey to the oven and continue roasting until golden, crispy, and fully done. Continue to baste every 15 minutes.
Transfer the roasted turkey to a platter, cover with foil, and tuck a towel around it. Let it rest for 1 hour before carving.
Meanwhile, preheat the oven to 400˚F.
Cut the pumpkin into slices and place them on a baking sheet; drizzle with oil, and season with salt and pepper.
Bake for 18 to 20 minutes, or until tender and browned on the edges.
Serve the roasted turkey with the roasted pumpkin, sprinkle with fresh spices and herbs, as desired, and garnish with clementines.