Prarie Turkey Breast with Veggies Stew (Gloria Clark)

1 (5-8 lb.) turkey breast with gravy packet
3 pounds red potatoes, cut out blemished areas, scrub (do not peel), and cut into fourths, or about the size of a large radish.
2 pounds carrots, peeled, cut in 3" pieces (baby carrots work well)
1 large or 2-3 small white or yellow onions, sliced or cut in eighths
Salt and pepper to taste
Gravy broth packet from inside turkey breast or 2 cans Campbell's chicken broth
2 T. vegetable oil

Pour oil into a 14 " Dutch oven spreading a thin coat over inside.  (A roaster oven witll also work, it just needs a tight fitting lid).  Remove gravy packet and place turkey breast in center of Dutch oven or roaster. Salt and pepper to taste.  Arrange potatoes, carrots and onions around breast. Salt and pepper every 2-inch layer to taste.  Pour gravy broth over all contents, then pour enough water in bottom to make1-inch of liquid. Make sure lid seals tightly.  Cook in regular oven at 325 degrees for approximately 3 hours or if using roaster oven, set temperature at 325 degrees and cook about 3 hours.  Check turkey for doneness with meat thermometer.
To prepare stew:  After turkey has cooled enough to handle (it is easier to cook it one day and prepare the stew the next), remove meat from bones.  You can either cut or tear meat into bite-size pieces.You may also cut the carrots in half if desired, but it isn't necessary.  Combine turkey with vegetables and broth.  Add enough water or broth to make soupy.  Heat to desired temperature.  Note:  If you cut the vegetables too small for the first cooking time, they will be mushy by the time the turkey is done, so it is best to cut them into smaller pieces (if desired) after they are cooked for the stew.