Put the turkey in a large pan with the chicken stock and bring to the boil. Bubble gently for a couple of minutes until piping hot.
Drain the rice and transfer to a large bowl or dish. Add the Turkey and stock and fork through to mix.
Add the chopped dill and most of the pomegranate seeds, reserving some to sprinkle over. Fork through again.
Dress with the lemon juice and a little oil, then scatter with the seed mix. Fork through again and check seasoning. Sprinkle with the remaining pomegranate seeds to serve.