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.
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.
Preheat oven to 425°F.
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 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 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.