Put the broth, lemon juice, bay leaf, and rosemary in a saucepan and warm it on a back burner.
In a large shallow pan over medium heat, add oil and butter to pan. When butter has melted and the oil is hot, add the onions and carrots and a pinch of salt and pepper. Sweat the onions and carrots for 5 minutes.
Add the Arborio to the same pan as the carrots and stir until the grain is translucent, except for a white dot in the center (about 5 minutes). Add the wine and stir until completely absorbed.
Add a ladleful of stock, stirring continually. Wait until the stock is completely absorbed before adding another ladleful. Continue to keep adding broth a ladleful at a time, only adding more once the broth is absorbed. It should take about 20 minutes to get the risotto tender.
When the risotto is soft and you have added all but the last ½ cup of broth, add the turkey. Then add the last ½ cup of stock and ¼ cup of parmesan cheese.
Cover with a lid and let finish over a low heat for about 5 minutes.