Heat oil in stockpot over medium heat about 1 minute. Add ground turkey, onion, bell pepper and garlic. Cook and stir 7 to 8 minutes or until turkey is no longer pink. Stir in seasonings.

Preheat oven to 325°F. Remove roast from package; lightly pat with paper towels. Discard gravy packet or refrigerate for another use. Lift string netting and shift position on roast for easier removal after cooking.

Heat oven to 350°F. Spread bread cubes on bottom of large shallow baking pan. Bake 15 minutes or until light golden, stirring once. Set aside.

Preheat oven to 425°F.

Preheat oven to 325°F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside.

Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Combine soup, water, poultry seasoning and salt in small bowl. Pour evenly over vegetables.