Roast the turkey breast in a pre-heated oven at 200C for 25-30 minutes until the juices run clear.
Cube the potatoes and roast in the oven for 20-30 minutes.
Dice the carrots and steam until tender.
In a saucepan add the chicken stock and water and mix well, bringing to the boil and then simmering for 5 minutes. Make a flour paste and add into the stock to thicken if necessary.
Slice the turkey.