Step 1Melt the butter in a 5-quart saucepan over medium heat and add the onion and garlic. Cook until the onion is softened, 3 to 4 minutes. Add the rice, turkey, lemon zest and juice, thyme and bay leaves. Cook for 30 seconds. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Add the half-and-half and bring to a simmer over low heat. Add the salt and pepper and remove the bay leaves.