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In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
Add the onion, ¼ teaspoon salt, and cook until slightly softened, about 3 minutes, stirring occasionally.
Add the carrot, celery, and additional ¼ teaspoon salt, and cook 3 more minutes, stirring frequently.
Add the garlic, Italian seasoning, and rice. Cook for 1 more minute, stirring constantly.
Add the turkey, chicken stock, water, and remaining 1 teaspoon salt, stirring to combine.
Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 20 minutes, or until the rice is tender.
Uncover and add the lemon juice, stirring to combine. Taste and add additional lemon juice or salt if desired.