Combine thyme, garlic, 1/2 cup oil, salt and pepper in a small mixing bowl.
Place the carrots, large onion and celery in a roasting pan.
Place the turkey breast on top of the vegetables. Add 1 cup water. Rub the turkey breast with the thyme mixture.
Roast uncovered in a preheated 325 degree F oven for 45-60 minutes or until cooked to an internal temperature of 165 degrees F. Remove from the oven and allow to rest. Discard the rough cut vegetables.
In a heated saute pan, toast the caraway seeds.
Add the 2 tablespoons oil. Add the cabbage and saute until slightly soft. Add the apples and pears and cook until tender.
Stir in the honey, vinegar, and 1/2 cup water. Cook until the liquid is reduced to a syrupy consistency.
In a food processor, fitted with a metal blade, process the small onion, capers, celery, and tarragon. Blend until fine.
Add the mayonnaise and ketchup. Blend until well combined.
Slice or shave the turkey breast. Portion into 3 ounce packages and refrigerate.
Butter 2 slices of hearty bread. Place each bread slice, buttered side down, in a skillet over low heat. Add 2 slices of Havarti cheese, 3 ounces of turkey breast, and 1/3 cup of the apple-pear slaw.
When the cheese begins to melt, place the skillet under the broiler to heat the turkey and slaw.
Serve the turkey reuben with 6 ounces sweet potato fries and 2 ounces remoulade sauce. Garnish with 1 pickle. If desired, nap the plate rim with roasted pepper oil.