Ths soup is also known as Avgolemono and is often made with more egg but it would be very rich that way.
Heat stock in a large, heavy bottomed pot until boiling. Add rice, reduce heat to a simmer, cover. Cook 8-10 minutes, until rice is almost fully cooked but still al dente. Remove soup from heat and add shredded turkey.

In a medium bowl, beat eggs and then whisk in lemon juice. One ladle at a time, whisk hot soup slowly into egg mixture. This will temper the eggs and allow them to heat without curdling. Once you have added 3 or 4 ladles, pour warm egg mixture into soup pot. Return to low heat and cook, while stirring, until soup has thickened slightly but has not come to a boil.

Serve immediately with a salad and crusty bread.

Note: Can be made with egg yolk only and is good way to use up left over egg yolks.