Heat the oil in a dutch oven or large pot over medium-high heat.
Add the carrot, celery, onion, garlic, 2 tsp salt, and 1/2 tsp black pepper and cook, stirring occasionally, until veggies are softened, about 4 minutes.
Stir in the rice and water then bring to a boil.
Cover the pot then reduce the heat to medium-low and simmer, covered, for about 20 minutes.
Take the lid off the pot and stir in the cooked turkey then simmer, uncovered, stirring occasionally, until the rice is tender, about 10 more minutes.
Stir in the fresh lemon juice and season with salt & pepper to taste.
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